Cheesecake with cranberries Recipe
Sinfully delicious combination of sour nad sweet taste.
Ingredients
- Cranberry sauce:
- 226g cranberries, fresh or frozen
- ¾ cup water
- Dash allspice
- Dash cloves
- ¼ tsp orange extract
- ½ cup sugar
- Crust:
- 250g cookies, wholewheat (McVitie's Wholewheat Digestive), crumbled
- ¼ cup sugar
- ¼ cup butter, melted
- Filling:
- 450g cream cheese, softened
- ½ cup sugar
- ¾ cup sour cream
- 1 tbs cornstarch
- 2 eggs, lightly beaten
Directions
- In a medium saucepan, bring cranberries and water to a boil. Boil until the skin of the berries pops open, about 5 minutes.
- Remove from heat and add allspice, cloves, orange extract, and sugar. Mix until thoroughly combined. Cool in refrigerator.
- For the crust, combine digestive cookies crumbs, sugar, and butter in a small bowl. Press into the bottom of a greased 9-inch spring form pan; set aside.
- In a mixing bowl, beat the cream cheese and sugar until smooth.
- Add sour cream and cornstarch, beating well.
- Add eggs, and beat on low speed just until combined.
- Drain the cranberry sauce, reserve the cranberries. Fold one cup of cranberry sauce into the mixture. Pour into crust, sprinkle with the remaining sauce.
- Bake the cake at 160˚C for 30-35 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool one hour longer. Refrigerate overnight.
- Before serving, if you wish, top the cake with cranberries from the sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 167g | |
| Recipe makes 10 servings | |
| Calories 451 | |
| Calories from Fat 245 | 54% |
| Total Fat 27.73g | 35% |
| Saturated Fat 14.73g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 108mg | 36% |
| Sodium 289mg | 12% |
| Potassium 155mg | 4% |
| Total Carbs 47.9g | 13% |
| Dietary Fiber 1.4g | 5% |
| Sugars 39.88g | 27% |
| Protein 5.3g | 8% |
