Search

Cranberry and almond cheesecake

(17 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Cranberry Almond Cheesecake
Cranberry Almond Cheesecake
  • Serves: 8-10

This so-simple-to-make cheesecake is full of melt-in-the-mouth flavours. A guaranteed people-pleaser

Ingredients

For the base and topping:

  • 90g (3oz) butter, melted
  • 250g (9oz) packet amaretti biscuits, crushed

For the filling:

  • 11.7g (½ oz) sachet powdered gelatine
  • 50g (1¾ oz) caster sugar
  • 310g (11oz) jar cranberry sauce
  • 2 x 200g (7oz) cartons cream cheese
  • 3 medium eggs, separated
  • 2tbsp amaretto
  • 20cm (8in) spring-clip round tin, lined with baking parchment

This cheesecake isn't suitable for home-freezing - so you'll need to eat it all up as soon as possible.

Method

  1. To make the base, stir the butter into the crushed amaretti biscuits. Reserve about a quarter of the mixture and spread the rest over the base of the lined tin. Press it down well and chill while making the topping.
  2. To make the topping, pour 4tbsp water into a small bowl and sprinkle over the gelatine. Leave the gelatine to sponge for few minutes and then melt it, either in a microwave or over a pan of hot water.
  3. Stir the caster sugar into cranberry sauce. Beat together the cream cheese and egg yolks, then beat in the cranberry sauce and amaretto and fold in the melted gelatine mixture. Whisk the egg whites until stiff and then fold into the cheese mixture.
  4. Pour the mixture over the biscuit base and then sprinkle the reserved biscuit mixture on top. Chill the cheesecake for at least four hours, or until firm, before serving.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 454(kcal)
  • Fat 31.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 3
(17 ratings)

Your comments

comments powered by Disqus

FREE Newsletter

Subscribe to Essentials

Subscribe from only 21.99