Berry Cheesecake

Cranberry Cheesecake

  • 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.

  • 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.

  • This dessert may be stored for up to 2 days in a refrigerator or up to 2 months in a freezer.