Berry Cheesecake

Berry Cheesecake

Berry Cheesecake

Cranberry Cheesecake
  • Base:

  • 50 gram (2 ounce) butter

  • 100 gram (4 ounce) digestive biscuits, roughly crushed

  • 1 teaspoon Ground Ginger

  • Filling:

  • 175 gram (6 ounce) full fat cream cheese

  • 75 gram (3 ounce) caster sugar

  • 1 tablespoons powdered gelatine (dissolved in 4tbs hot water and allowed to cool slightly)

  • 300 millilitre (½ pint) double cream, lightly whipped

  • ½ x 350g jar cranberry sauce

  • Topping:

  • ½ x 350g jar cranbrry sauce

  • 150 millilitre (¼ pint) double cream, whipped


  • 1 Melt butter in a saucepan, stir in crushed biscuits and Ginger. Use to line the base of a greased loose-bottomed 18cm (7") tin. Soften the cream cheese in a large bowl. Stir in caster sugar and prepared gelatine mixture, fold in the cream and cranberry sauce.
  • 2 Spread the mixture on top of the biscuit crumb base and leave in a refrigerator until completely set. Remove dessert from the tin and spread remaining cranberry sauce over the top and decorate with cream if desired.
  • 3 This dessert may be stored for up to 2 days in a refrigerator or up to 2 months in a freezer.