Ingredients:
Ingredients
200g digestive biscuits
75g butter, melted
500g Crimson cheese (Wensleydale & Cranberry)
500g cream cheese
2 tbsp single cream
50g icing sugar
Dried cranberries
Candied orange peel
Cranberry juice
Orange jelly cubes
Method:
- Grease and line a 20cm springform cake tin.
- Crumb the biscuits and mix together with the melted butter. Tip into the lined cake tin and press firmly to create the biscuit base. Put in the fridge while we continue.
- Mix together the cheese, cream cheese and icing sugar – loosen with the single cream if needed.
- Spread the cheese mixture onto the biscuit base and refrigerate again.
- Make 200ml of orange jelly according to the packet instructions but replace half the water with cranberry juice. Leave to cool to room temperature then carefully pour over the cheesecake and refrigerate for at least 4 hours.
- Once set, top the cheesecake and jelly with candied orange peel and extra cranberries to serve.
