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Christmas cheesecake
Christmas cheesecake
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Prep Time:
40 minutes
Cook Time:
55 minutes
Total Time:
95 minutes
Festive Christmas cheesecake bursting with seasonal colors and sensational flavor!
Ingredients:
  • 200g packet digestive biscuits
  • 85g unsalted butter, melted
  • 500g cream cheese
  • 100ml thickened cream
  • 200g caster sugar
  • 1 1/2 tsp vanilla bean paste*
  • 300g sour cream
  • 150g natural yogurt
  • 300g frozen cranberries
  • 40.00 ml port
  • 2.50 gm arrowroot
  • 8 small rosemary sprigs, dusted with icing sugar, to garnish
Instructions:
  • Preheat your oven to 180°C.
  • Pulse biscuits in a food processor until fine. Add butter and blend until mixed. Press mixture evenly into a 20cm springform cake pan and chill before preparing the filling.
  • Combine cheese, thickened cream, eggs, 100g caster sugar, and 1 teaspoon of vanilla bean paste in a (cleaned) food processor and blend until velvety. Evenly spread the mixture over the biscuit base.
  • Bake for 30 minutes or until the filling is firm. Let the cake cool for 15 minutes before serving.
  • Next, mix together sour cream, yoghurt, another 50g of caster sugar, and the rest of the vanilla paste. Spread this mixture over the cake and bake for an additional 10 minutes. Allow the cake to cool, then refrigerate for a minimum of 4 hours or overnight.
  • In a saucepan over low heat, combine 50g of sugar, cranberries, and port. Cook covered for 5 minutes until the cranberries release their juice. Stir in arrowroot mixed with a dash of the juice to thicken the mixture. Remove from heat and let cool.
  • When ready to serve, generously layer the cake with tangy cranberry sauce and elegantly decorate with fragrant rosemary sprigs.

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