Christmas cranberry cheesecake
Chef:
Nestle Carnation
Prep:
30 mins
Cook:
120 mins
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.
Serves
10
Preparation Time
30 minutes
Cooking Time
120 minutes
Main ingredients
Dairy, Fruit, Sugar
Recipe Type
Cakes & Baking, Dessert, Cake Stall, Cheesecake
Level of Difficulty
Easy
Add a sprinkling of ground almonds to the biscuit base or use different biscuits for this recipe – try dark chocolate chip cookies or digestives.
