Cranberry Cheesecake | How To Make

Cranberry Cheesecake: Christmas Pudding Alternative. Hello friends, so how are you today? All good? Happy Christmas! Cranberry Cheesecake, anyone?

This quick and easy light textured cheesecake is the perfect answer to an alternative to the richness of Christmas pudding. The fruity cranberry coulis cuts through the soft and creamy filling and the buttery shortbread.

How To Make A Cranberry Cheesecake:

Cranberry Cheesecake.

Table Of Contents:

• Firstly, Cranberry Cheesecake Ingredients.
• Secondly, Cranberry Cheesecake Method.
• Thirdly, Other Post Ideas.

Indulge in the perfect dessert to sweeten your Christmas celebration with this luscious Cranberry Cheesecake. This festive delight combines the creamy richness of cheesecake with the vibrant, tangy burst of cranberries.

A velvety cheesecake filling, that is elegantly swirled with a delightful cranberry compote, creating a harmonious balance of sweet and tart flavours.

Topped with a cranberries. This Cranberry Cheesecake is not only a treat for the taste buds but also a stunning centerpiece for your holiday table. Savour the magic of the season with every creamy, fruity bite of this yummy dessert. Make your Christmas truly unforgettable with a slice of this Cranberry Cheesecake.

Serves 10

Preparation time: 25 minutes | Chilling time: 4 hours, preferably overnight

Ingredients:

• 200g (7oz) shortbread or digestive biscuits, crushed
• 40g (1½oz) butter, melted
• 405g can Carnation Condensed Milk Light
• 300g tub full fat soft cheese
• juice 2 large lemons
• 300g pack frozen (and defrosted) or fresh cranberries
• 100g (3½oz) caster sugar

You Will Also Need:

20cm (8in) Spring Form Tin, base lined with baking parchment

Cranberry Cheesecake: Christmas Pud Alternative.

Method:

1. Crush the biscuits in a Blender or in a double lined bag with a rolling pin. Mix together the crushed biscuits and melted butter then lightly press into the tin. Chill while you make the filling.
2. Beat the condensed milk and cream cheese together until completely smooth. Add the lemon juice and combine thoroughly – the mixture should thicken. 
3. Spread the creamy filling over the base. Chill for 4 hours.
4. Tumble the berries into a small pan with the sugar and 100ml (3fl oz) water, cover and simmer for 5 minutes until the berries are soft and pulpy. 
5. Push the mixture through a sieve and chill the cranberry coulis until ready to serve.
6. Remove the cheesecake from the tin and place on a serving plate. Gently pour the cranberry coulis over the cheesecake, spreading out to the edges to serve.

Tip: Add a sprinkling of ground almonds to the biscuit base or use different biscuits for this recipe – try dark chocolate chip cookies or digestives. This cheesecake sets perfectly without the need for gelatin thanks to the natural setting effect of lemon juice on condensed milk.

Cranberry Cheesecake:

Cranberry Cheesecake: Christmas Pudding Alternative. Recipe and photo credit by- Carnation. So what do you think? Do you also fancy making one? Because I do!

For a selection of their range click here: Carnation Products.

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Thank you so much for stopping by. Claire Justine Oxox- Over 50s Lifestyle Blog. You can also read more about me here: Over 50s Lifestyle Blog. Also, follow along on Facebook for regular updates. So remember you can also share your thoughts here too in the comments below.

Cranberry Cheesecake:

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Claire Justine

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