Serves 10 - 12
I make this with cranberries at Christmas and red currants in the summer. If you can serve it cooled but not chilled it is meltingly light. Simply dredge with icing sugar but, if chilled, you can top with cranberry sauce before serving as the filling is firmer.
- 200g digestive biscuits
- 100g crumbly cheese, e.g Wensleydale
- 1 orange
- 3 large eggs
- 100g butter
- 175g caster sugar
- 200g tub cream cheese
- 50g plain flour
- 150ml soured cream
- 250g cranberries
- 225-250g jar cranberry or cranberry and orange sauce and icing sugar for serving
- Preheat the oven to gas mark 3, 160°C, 350°F. Crush the digestive biscuits into fine crumbs and grate the cheese. Separate the eggs, placing both the yolks and whites in separate large mixing bowls. Finely grate the zest from the orange and squeeze the juice.
- Melt the butter, add the biscuit crumbs and 50g of the sugar. Mix well and press into the base of a 23cm springform, loose-bottomed tin. Chill while making the filling.
- Add the cream cheese, orange zest and juice, grated cheese, flour and soured cream to the egg yolks and beat until well mixed. Gently mix in the cranberries.
- Whisk the egg whites until stiff - tip the bowl upside down and the egg whites will remain stiff in the bowl when they are ready. Gradually whisk in the remaining caster sugar to make a meringue. Using a metal spoon, fold the egg whites into the cheese and cranberry mixture. Pile the filling into the tin over the biscuit base and level the top gently.
- Bake in the preheated oven for 1 1/2 hours, until well risen and firm to the touch. Turn the oven off, leave the door open with the cheesecake in the oven for 1 hour. It will sink back, but that’s OK.
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