Fresh Cranberries are in the shops right now and I love them. All year long I add the dried variety to my breakfast and I also find them much more tempting as an appetiser than peanuts. They are also available from the freezer department of most supermarkets, so there is no excuse not to try today’s recipe.
Baked Cranberry Cheesecake
Preheat the oven to 150°C
- 50g butter
- 150g crushed digestive biscuits*
- 500g cream cheese
- 300g mascarpone
- 150g golden caster sugar
- 3 eggs
- 340g fresh, frozen or dried cranberries**
20cm/8inch deep round loose-bottomed cake tin.
In a small pan, heat butter then add crushed biscuits and stir until combined. Press into the base of the cake tin and leave to cool. In a large bowl, add cream cheese and mascarpone, then beat the sugar. Next, add the eggs and lightly beat in. Stir through the cranberries, then pour the mixture into a cake tin. Put in oven to bake for about 1 hour until golden and set. Turn oven off and leave cake in oven for 1 hour to cool down. Remove from tin and place on serving plate, dust with icing/confectioner’s sugar and serve with whipped cream.
*I sometimes use Nice or Richtea biscuits for the base
**Alternatively you could try cherries or raspberries.