Christmas cranberry cheesecake

Prep: 30 mins
Cook: 120 mins
Christmas cranberry cheesecake

200g shortbread or digestive biscuits, crushed

40g butter, melted

450g can Carnation Condensed Milk Light

300g tub full fat soft cheese

juice 2 large lemons

300g pack frozen (and defrosted) or fresh cranberries

100g caster sugar

Mix together the crushed biscuits and melted butter then lightly press into the tin. Chill for 10 minutes.

Beat the condensed milk and cream cheese together until completely smooth. Add the lemon juice and combine thoroughly (watch the mixture thicken!). Spread the creamy filling over the base. Chill for 2-4 hours.

Tumble the berries into a small pan with the sugar and 100ml water, cover and simmer for 5 minutes until the berries are soft and pulpy. Push the mixture through a sieve and chill the cranberry coulis until ready to serve.

Remove the cheesecake from the tin and place on a serving plate. Gently pour the cranberry coulis over the cheesecake, spreading out to the edges to serve.


Preparation Time
30 minutes

Cooking Time
120 minutes

Main ingredients
Dairy, Fruit, Sugar

Recipe Type
Cakes & Baking, Dessert, Cake Stall, Cheesecake

Level of Difficulty

Add a sprinkling of ground almonds to the biscuit base or use different biscuits for this recipe – try dark chocolate chip cookies or digestives.

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