Cranberry cheesecake

This silky cheesecake is brightened up with crisp cranberries.


For the base:

175 g ginger snaps

75 g butter or margarine, melted


For the filling:

4 gelatine leaves

250 ml whipping cream

400 g cream cheese

85 g caster sugar

90 g cranberries, reserving some for garnish

50 ml cranberry juice


For the gelatine topping:

300 ml cranberry juice

4 gelatine leaves


Crush the ginger snaps finely and stir in the butter or margarine. Line a 25 cm springform cake tin with parchment paper and press the crumbs on the bottom. Place in the refrigerator to firm up.

Soak four gelatine leaves in cold water. Whip the cream until stiff. Beat the cream cheese until soft, then thoroughly mix in the cream and sugar. Gently fold in the cranberries. Heat the cranberry juice and stir in the drained gelatine leaves to dissolve, then thoroughly fold into the cream cheese mixture. Pour onto the base and let set in the refrigerator for at least 5 hours, preferably overnight.

To make the topping, heat up a bit of the cranberry juice, place in four soaked gelatine leaves to dissolve, then pour into the remaining juice. Pour over the set cake and put back into the refrigerator for about 3 hours for the gelatine to set.


Garnish with whole cranberries and enjoy with good company!

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