Cheesecake With Cranberries

1. 1

   In a medium saucepan, bring cranberries and water to a boil. Boil until the skin of the berries pops open, about 5 minutes.

2. 2

   Remove from heat and add allspice, cloves, orange extract, and sugar. Mix until thoroughly combined. Cool in refrigerator.

3. 3

   For the crust, combine digestive cookies crumbs, sugar, and butter in a small bowl. Press into the bottom of a greased 9-inch spring form pan; set aside.

4. 4

   In a mixing bowl, beat the cream cheese and sugar until smooth.

5. 5

   Add sour cream and cornstarch, beating well.

6. 6

   Add eggs, and beat on low speed just until combined.

7. 7

   Drain the cranberry sauce, reserve the cranberries. Fold one cup of cranberry sauce into the mixture. Pour into crust, sprinkle with the remaining sauce.

8. 8

   Bake the cake at 160 C for 30-35 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool one hour longer. Refrigerate overnight.

9. 9

   Before serving, if you wish, top the cake with cranberries from the sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.