Cranberry, craisins and chocolate cheesecake

Name: Cranberry, craisins and chocolate cheesecake
Prep time: 30 min
Cook time: 1 h 25 min
Total time: 1 h 55 min
Yield: 10
Ingredients: 150 g (5oz) digestive biscuits, crushed; 25 g (1oz) cocoa powder; 15 g (1⁄2oz) caster sugar; 50 g (2oz) butter, melted, plus extra to grease; 600 g (1lb 5oz) full-fat cream cheese; 200 g (7oz) caster sugar; 1 tbsp. cornflour; 4 large eggs; 50 mL (2fl oz) double cream; 40 g (11⁄2oz) dried cranberries; 4 tbsp. cranberry sauce

A stunning centrepiece – this is a recipe you will make time and time again

By The GH Kitchen TeamPublished: 27 September 2013

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Food, Cuisine, Sweetness, Serveware, Cake, Dessert, Ingredient, Baked goods, Dishware, Dish,

Preparation Notes: plus cooling and chilling

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Yields:

Prep Time:

30 mins

Cook Time:

1 hr 25 mins

Total Time:

1 hr 55 mins

Ingredients

FOR THE BASE

150 g (5oz) digestive biscuits, crushed
25 g (1oz) cocoa powder
15 g (1⁄2oz) caster sugar
50 g (2oz) butter, melted, plus extra to grease

FOR THE FILLING

600 g (1lb 5oz) full-fat cream cheese
200 g (7oz) caster sugar
1 Tbsp. cornflour
4 large eggs
50 ml (2fl oz) double cream
40 g (11⁄2oz) dried cranberries
4 Tbsp. cranberry sauce

Directions

1. Step 1
  Preheat oven to 180°C (160°C fan) mark 4. Lightly grease and line base and sides of a 20.5cm (8in) round springform cake tin with baking parchment. Next, make the base by mixing together the crushed biscuits, cocoa powder, caster sugar and melted butter. Press mixture into the base of the tin. Bake for 10min, then take out of oven and lower oven to 140°C (120°C fan) mark 1.
2. Step 2
  Meanwhile, in a large bowl beat together the cream cheese, sugar and cornflour until smooth. Gradually add the eggs, beating after each addition. Stir in the cream and most of the dried cranberries.
3. Step 3
  Empty the filling into the cake tin, then dot over the spoonfuls of cranberry sauce, swirling it slightly to mix it into the filling (be careful to not stir up the base). Scatter over the remaining dried cranberries.
4. Step 4
  Bake for 1hr 15min or until there is only a slight wobble when the tin is gently tapped. Cool, then chill for at least a few hours.
5. Step 5
  Remove cheesecake from the tin, peel off the base lining paper and transfer to a plate or cake stand. Peel off side paper and serve.
  
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For a chocolate topping...

For a chocolate topping, melt 25g (1oz) of your favourite chocolate in a bowl set over a pan of simmering water. Drizzle over the cheesecake, then chill until set.

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time