Cranberry Cheesecake

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200g biscuits crumbs

100g unsalted butter, melted

½ tsp mixed spice

750g cream cheese

200g caster sugar

1 tsp vanilla essence

Juice of 1 lemon

4 eggs

600g sour cream

80g caster sugar

Cranberry Jam:

600g frozen cranberries

150g caster sugar

1 vanilla bean

1 orange zest


230g caster sugar

150 egg whites

½ tsp cream of tartar 

Make the jam by combining the cranberries, 150g sugar, orange zest and vanilla bean in a saucepan and cook over medium heat until the cranberries get soft and the jam starts to thicken. Allow to cool. This can be made ahead of time. Line a 24cm springform baking tin. Mix together biscuit crumbs, mixed spice & melted butter. Sprinkle over the base of the cake tin & press down to cover the base evenly. Place half the cranberry jam on the base and set aside.

Place cream cheese & 200g of caster sugar in the bowl of a mixer with a paddle attachment & blend until smooth. Add vanilla & lemon juice. Add eggs one at a time & combine until smooth, scraping down the sides & bottom of the bowl to remove any lumps. Pour into prepared tin & bake at 160°C for 30-40mins until just set in the centre. It should still be a little wobbly. Mix together the sour cream & 80g of caster sugar & spoon over the baked cheesecake and return to the oven and bake a further 5-8 minutes. Allow to cool completely.

When ready to serve spoon over another layer of the cranberry jam evenly over the top. Whip the egg whites with the cream of tartar until stiff peaks. Slowly add the sugar and beat. Spoon over the top of the cheesecake and then bake in a hot oven until lightly golden about 6 minutes. Allow to cool. Carefully unmould and place on a serving platter.

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