Cranberry cheesecake

A vanilla and orange cheesecake with a cranberry topping — delicious and beautifully festive, perfect for a Christmas table. Baked in a water bath to ensure a silky, smooth texture without cracks.

Ingredients for the base:

• 120 g digestive or wholegrain biscuits
• 40 g walnuts or pecans
• 30 g butter, melted

Place the biscuits, nuts and melted butter in a food processor and blend until the mixture resembles wet sand. (Alternatively, crush the biscuits in a bag with a rolling pin and mix with chopped nuts and melted butter.)

Line the base of a 23 cm springform tin with baking parchment. Press the mixture firmly into the base.

Bake at 175°C for 10–12 minutes, until lightly golden. Remove and allow to cool slightly.

Wrap the outside of the tin twice with foil — the cheesecake will be baked in a water bath.*

Ingredients for the cheesecake filling:

• 600 g full-fat or semi-fat curd cheese, ground
• 300 g sour cream
• 200 g caster sugar
• 4 large eggs
• 1 egg yolk
• 1 teaspoon vanilla extract
• finely grated zest of 1 orange
• 3 tablespoons plain flour

All ingredients should be at room temperature.

Place all ingredients in a mixing bowl and mix until just combined. Do not overmix to avoid incorporating too much air. Pour the mixture over the prepared base.

Bake in a water bath* at 160°C for 50–60 minutes, until the surface is set. Remove from the oven and allow to cool completely.

Ingredients for cranberry purée:

• 300 g cranberries (fresh or frozen)
• 100 g sugar
• zest of 1 orange

Place all ingredients in a saucepan. Bring to the boil and simmer until the cranberries burst and soften. Strain through a sieve and allow the purée to cool. Spread the cranberry purée over the chilled cheesecake. Slice and serve.

Water bath method:* Place the cheesecake tin inside a larger tin or roasting dish. Fill with boiling water halfway up the sides. This creates a humid baking environment, ensuring even baking, preventing cracks and giving a perfectly creamy texture.

Enjoy!