Cranberry clementine cheesecake

Cranberry and clementine cheesecake

A zingy, zesty, fruity pud that captures the taste of Christmas!

By , 10 November 2016
Cranberry and clementine cheesecake
  • Ready in: 60 mins
  • Serves: 14
  • Price: 30p per serving
Nutritional Info
Each 104g serving contains
  • Energy 594KJ 148KCAL
  • Fat med
  • Saturates med
  • Sugars med
  • Salt med
of your reference intake.
Typical energy values per 100g: 594kJ/142kcal.
  • 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.