Christmas Recipes > Cranberry Cheesecake
Starter - Avocado Cream Terrine
Starter - Goats Cheese, Pear and Walnut Salad
Main Course - Fruit Stuffed Goose
Main Course - Parcels of Ricotta and Spinach
Dessert - Cranberry Cheesecake
Dessert - Christmas Chestnut Bombe
2 eggs, separated
finely grated rind and juice of 2 lemons
8oz caster/superfine sugar
1/2 pint natural yogurt
1/2 pint thick cream
1 level tablespoon powdered gelatine
8oz cranberries
2 level teaspoons arrowroot
3oz butter, melted
(see measure conversions for more information)
- Spoon the mixture into a loose bottomed tin.
- Press the mixture down well.
- Beat the cheese, egg yolks, lemon rind, 2oz of the sugar and the yogurt together in a bowl.
- Whip the cream lightly and fold into the cheese mixture.
- In a small bowl, mix 5 tablespoons lemon juice with 2 tablespoons water.
- Sprinkle in the gelatine and leave to soak for 2 - 3 minutes.
- Place the bowl over a pan of simmering water and stir until dissolved.
- Stir into the cheese mixture and leave to cool.
- Whisk the egg whites until standing in soft peaks, and then fold into the cheese mixture until evenly incorporated.
- Pour the mixture onto the biscuit base.
- Chill for 3 -4 hours until completely set.
- Cook the cranberries with the remaining sugar and 1/4 pint water in a pan for about 10 minutes until soft and still whole.
- Blend a little water with the arrowroot, stir into the cranberry mixture and slowly bring to boiling point.
- Cook for 2 – 3 mins, then leave to cool for half an hour.
- Remove the cheesecake from the tin leaving loose base in place.
- Put onto a serving plate.
- Spoon cranberries over the top of the cheesecake.
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Comment Script
This recipe is part of the December 2007 Recipes Menu.
Starter - Avocado Cream Terrine
Starter - Goats Cheese, Pear and Walnut Salad
Main Course - Fruit Stuffed Goose
Main Course - Parcels of Ricotta and Spinach
Dessert - Cranberry Cheesecake
Dessert - Christmas Chestnut Bombe
How to make cranberry cheesecake:
A lighter alternative to Christmas Pudding. Or have some of both! Light, fruity and delicious. N.B. Be careful serving raw eggs to vulnerable groups.
Ingredients
for the filling:
8oz full fat soft cheese2 eggs, separated
finely grated rind and juice of 2 lemons
8oz caster/superfine sugar
1/2 pint natural yogurt
1/2 pint thick cream
1 level tablespoon powdered gelatine
8oz cranberries
2 level teaspoons arrowroot
for the base:
6oz digestive biscuits, crushed3oz butter, melted
(see measure conversions for more information)
Method
- To make the base, mix the biscuits and melted butter together.- Spoon the mixture into a loose bottomed tin.
- Press the mixture down well.
- Beat the cheese, egg yolks, lemon rind, 2oz of the sugar and the yogurt together in a bowl.
- Whip the cream lightly and fold into the cheese mixture.
- In a small bowl, mix 5 tablespoons lemon juice with 2 tablespoons water.
- Sprinkle in the gelatine and leave to soak for 2 - 3 minutes.
- Place the bowl over a pan of simmering water and stir until dissolved.
- Stir into the cheese mixture and leave to cool.
- Whisk the egg whites until standing in soft peaks, and then fold into the cheese mixture until evenly incorporated.
- Pour the mixture onto the biscuit base.
- Chill for 3 -4 hours until completely set.
- Cook the cranberries with the remaining sugar and 1/4 pint water in a pan for about 10 minutes until soft and still whole.
- Blend a little water with the arrowroot, stir into the cranberry mixture and slowly bring to boiling point.
- Cook for 2 – 3 mins, then leave to cool for half an hour.
- Remove the cheesecake from the tin leaving loose base in place.
- Put onto a serving plate.
- Spoon cranberries over the top of the cheesecake.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Christmas Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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