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Cranberry and Chocolate Cheesecake

September 13, 2013

Dreaming of another place

I was in my own world when I was making this cheesecake.  I was having a seriously down moment and an urge to escape.  Making a cheesecake I guess can help you to beat out your frustration.  All the bashing of the digestives and beating the thick topping.  I did feel a little better after making the cake I suppose but in reality I still wanted to be somewhere else.  Cheesecakes can only make you feel better for so long.  But if you do need a quick escape then let the cheesecake be as big and beautiful as this one.

This recipe was adapted from Good Housekeeping Magazine (August 2013).

-Due to technological issues I am unable to upload a picture for this post. –


180g digestive biscuits, 25g cocoa powder, 215g caster sugar, 60g butter, 400g full fat cream cheese, 1 tbsp cornflour, 4 eggs, 150ml single cream, 40g dried cranberries, 4 tbsps cranberry sauce.


1. Lightly grease and line a springform cake tin.
2. Bash up the biscuits.
3. Put them in a bowl and mix in 15g caster sugar and the cocoa powder.
4. Melt the butter and add to the biscuit base.
5. When mixed well pat down at the bottom of the tin.
6. Pre heat the oven to 180 degrees C.
7. Bake the base for 10 minutes.
8. In a large bowl beat the cream cheese with 200g of caster sugar.
9. Mix in the cornflour.
10. Beat in the eggs gradually.
11. Mix in the cream until smooth and thick.
12. Pour the cheesecake filling on top of the biscuit base.
13. Spoon in the cranberry sauce and swirl.
14. Scatter the cranberries over the top.
15. Bake for 1 hour and 15 minutes.
16.  When the cheese cake has cooked and only has a slight wobble in the centre remove from the oven.
17. Cool and then chill for at least 5 hours before serving.


From → Desserts

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