This festive cranberry and orange cheesecake is really quick and easy to make. Made with fresh oranges, dried cranberries and a ginger crust, this dessert is perfect to serve at Christmas.
In a bowl, bash the biscuits into fine crumbs. Slowly melt the butter and mix into the biscuits ensuring the crumbs are evenly covered.
Take a loose bottom, round tin and put the biscuits in the base. Press down (you can use a potato masher for this) to form and even layer. Place in the oven for 10 minutes, then leave to one side.
In a large bowl, mix the cheese and sugar together. Once it is well mixed, add the yogurt and then slowly add the eggs and mix. Don't use a whisk, as you don't want too much air in the mixture. Add orange zest, juice and cranberries. Mix again and pour the mixture onto the crunchy biscuit base.
Pop in the oven for 40-50 mins. Let it cool, and serve.
Notes
It's best to mix the cheesecake by hand rather than using a mixer. Cheesecakes can crack if they are over mixed, you want the ingredients to just be combined.
Once the cheesecake has baked, turn the oven off, open the door and keep the cheesecake on the rack. This will mean it cools slowly and is less likely to sink and crack.
Let the cheesecake cool completely before removing the ring from the springform pan and slicing.
To make this dessert gluten-free, use gluten-free biscuits.
You can cut down on fat content and calories if you use a low fat cheese, but it won't be as creamy.
Nutritional values are based on one of twelve servings and are an estimate.