Cranberry Cheesecake - No Bake
My delicious Cranberry and Orange Christmas Cheesecake is a beautiful fruity and creamy dessert packed with iconic Christmas flavours.
Servings 10 slices
Calories 300kcal
Ingredients
- 45 g Unsalted butter
- 150 g Bourbon biscuits
- 300 g Soft cream cheese
- 60 g Caster sugar
- 150 ml Double cream
- 300 g Fresh Cranberries
- 1 Orange
- 4 tbsp Water
- 60 g Caster Sugar
Instructions
Making the cranberry and orange Topping
- Place the cranberries in a sauce pan with the zest and juice from 1 orange, water and caster sugar.
- On a low heat allow the cranberry mix to reduce down. Keep an eye on the mix and stir regularly.
- When some of the cranberries are still holding their shape remove from the heat and allow to cool.
The Cheesecake
- Lightly grease an 6 inch loose base cake tin. (I also added a greaseproof paper circle at the bottom to help it off the base later).
- Melt the butter gently in the microwave or in a pan and then take off the heat.
- Crush the bourbon biscuits in a food processor, or put it in a plastic bag and use a rolling pin to break them up (my preferred method).
- Put the biscuit crumbs in a bowl and add the melted butter. Stir until all the biscuits are coated in the butter.
- Scoop the crumbs into the tin and push down to make a hard layer. Place the cake tin in the fridge and leave to harden while you make the cream layer.
- In a bowl cream together the cream cheese and caster sugar until the sugar has dissolved and is well distributed.
- In a new bowl lightly whip the double cream until it starts to thicken.
- Stir in the double cream and cream cheese mixture together.
- Remove the cake tin from the fridge and add the cream cheese to the base and put back into the fridge to set. It takes roughly about 45-60 minutes.
- Remove the cheesecake from the tin and place on a plate. Spoon the cool cranberry mix over the top and serve.
Nutrition
Calories: 300kcal