<\/em><\/strong><\/p>\n

\n

A vanilla and orange cheesecake with a cranberry topping \u2014 delicious and beautifully festive, perfect for a Christmas table. Baked in a water bath to ensure a silky, smooth texture without cracks.<\/em><\/p>\n<\/blockquote>\n

Ingredients for the base:<\/span><\/p>\n

\n
• 120 g digestive or wholegrain biscuits<\/li>\n
• 40 g walnuts or pecans<\/li>\n
• 30 g butter, melted<\/li>\n<\/ul>\n

  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.)<\/p>\n

  Line the base of a 23 cm springform tin with baking parchment. Press the mixture firmly into the base.<\/p>\n

  Bake at 175\u00b0C for 10\u201312 minutes, until lightly golden. Remove and allow to cool slightly.<\/p>\n

  Wrap the outside of the tin twice with foil \u2014 the cheesecake will be baked in a water bath.*<\/p>\n

  Ingredients for the cheesecake filling:<\/span><\/p>\n

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

    All ingredients should be at room temperature.<\/p>\n

    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.<\/p>\n

    Bake in a water bath* at 160\u00b0C for 50\u201360 minutes, until the surface is set. Remove from the oven and allow to cool completely.<\/p>\n

    Ingredients for cranberry pur\u00e9e:<\/span><\/p>\n

    \n
    • 300 g cranberries (fresh or frozen)<\/li>\n
    • 100 g sugar<\/li>\n
    • zest of 1 orange<\/li>\n<\/ul>\n

      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 pur\u00e9e to cool. Spread the cranberry pur\u00e9e over the chilled cheesecake. Slice and serve.<\/p>\n

      Water bath method:* <\/strong>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.<\/p>\n

      Enjoy!<\/p>\n

      <\/p>\n","protected":false},"excerpt":{"rendered":"

      A vanilla and orange cheesecake with a cranberry topping \u2014 delicious and beautifully festive, perfect for a Christmas table. Baked in a water bath to ensure a silky, smooth texture without cracks.<\/p>\n","protected":false},"author":1,"featured_media":6247,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[53,72,56],"tags":[351,121,113,124,322,142,103],"duration":[],"tag_group":[],"class_list":["post-6246","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baked-cheesecakes","category-christmas","category-fruit-cheesecakes","tag-cranberry","tag-curd-cheese","tag-egg-yolks","tag-orange-mandarine","tag-pecan-nuts","tag-soured-cream","tag-walnuts"],"acf":[],"yoast_head":"\n