Cranberry, Craisins® & Chocolate Cheesecake
1 hour 25 minutes
For the base:
150 grams digestive biscuits, crushed
25 grams cocoa powder
15 grams caster sugar
50 grams butter, melted, plus extra to grease
For the filling:
600 grams full-fat cream cheese
200 grams caster sugar
1 tablespoon cornflour
4 large eggs
50 ml double cream
40 grams Ocean Spray® Craisins® Dried Cranberries
4 tablespoons Ocean Spray® Wholeberry Cranberry Sauce
Preheat oven to 180°C. Lightly grease and line base and sides of a 20.5 cm round spring-form cake tin with baking parchment. Next, make the base by mixing together the crushed biscuits, cocoa powder, caster sugar and melted butter. Press mixture into the base of the tin. Bake for 10 min, then take out of oven and lower oven to 140°C.
Meanwhile, in a large bowl beat together the cream cheese, sugar and cornflour until smooth. Gradually add the eggs, beating after each addition. Stir in the cream and most of the Ocean Spray® Craisins® Dried Cranberries.
Empty the filling into the cake tin, then dot over the Ocean Spray® Wholeberry Cranberry Sauce, swirling it slightly to mix it into the filling (be careful to not stir up the base). Scatter over the remaining Craisins® Dried Cranberries.
Bake for 1hr 15min or until there is only a slight wobble when the tin is gently tapped. Cool, then chill for at least a few hours.
Remove cheesecake from the tin, peel off the base lining paper and transfer to a plate or cake stand. Peel off side paper and serve.
TIP: For a chocolate topping, melt 25g (1oz) of your favourite chocolate in a bowl set over a pan of simmering water. Drizzle over the cheesecake, then chill until set.