Cranberry and clementine cheesecake
- 150g gingernut biscuits
- 50g butter
- 400g fat free cottage cheese
- 250g Quark or 3% Philadelphia low fat soft cheese
- 2 eggs
- 1/2tsp orange essence
- 2tbsp sifted plain flour
- 125g cranberries
- 5tbsp caster sugar
- 1 orange, juice and finely grated rind, plus extra rind, to decorate (optional)
- 3 clementines, unpeeled
Preheat the oven to 180C/160Cfan/Gas4. Put the biscuits in a bag and crush with a rolling. Melt the butter in a saucepan. Add the crumbs to the butter and stir well. Press the crumbs firmly into the base of a 20cm (8in) loose-bottomed cake tin.
Put the cottage cheese, soft cheese, eggs, orange essence and flour in a food processor and blend until smooth. Pour over the biscuit base.
Stand the tin on a baking sheet and cook for 30-35mins until just set and still slightly wobbly. Turn the oven off, leave the door open and leave the cheesecake to cool.
Put the cranberries, caster sugar, orange rind and juice in a food processor and blend until smooth. Pour into a small saucepan, bring to the boil then simmer for 3-5 mins until jammy. Leave to cool.
Remove cheesecake from the tin and stand on a serving plate. Thickly spoon the sauce over the top.
Using a serrated knife very thinly cut the unpeeled clementines into slices and wedges and use to decorate the cheesecake. If liked, scatter over strands of orange rind.