Origin of dish:
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Type of cooking:
Preparation time: 30 minutes
Cooking time: 60 minutes
Ingredients (8) :
For the base:Method: Line the base and sides of a 9in/23cm round, loose bottomed spring form cake tin with non stick baking parchment.
175g/6oz digestive biscuits, crushed
75g/3oz butter, melted
For the filling:
250g jar Ocean Spray Wholeberry cranberry sauce or another if unavailable
2 tsp vanilla essence
150ml/1/4pint soured cream
450g/1lb full fat cream cheese
3 eggs (medium), beaten
100g/4oz butter, melted
3 un-waxed lemons, finely grated rind and juice
150g/5oz caster sugar
25g/1oz plain flour
Icing sugar to serve
Mix together the crushed digestive biscuits and melted butter and press firmly into the base of the tin.
Chill until ready to use.
Meanwhile, preheat the oven to 180*C/Fan oven 160*C/Gas Mark 4.
Beat the vanilla essence, soured cream, cream cheese, eggs, butter, lemon rind and juice, sugar and flour together until thick and creamy and pour over the biscuit base.
Stir the Ocean Spray Wholeberry cranberry sauce with a fork to loosen and then spoon randomly over the cheesecake mixture.
Swirl with the fork prongs to create a marbled effect and bake for 1 hour until the middle of the cheesecake is just firm to the touch.
Turn off the oven and allow to cool completely. (Cooling the cheesecake in the oven will help prevent it from cracking.)
Remove the cheesecake from the tin, discard the lining paper and transfer to a serving plate.
Serve with a little dusting of icing sugar et voila, cheesecake perfection.