Cranberry and pecan cheesecake
Saturday 12 December 2009
I think if you gave most families the choice between a cheesecake and Christmas pudding, they would probably opt for a cheesecake.
There is something so comforting about a creamy cheesecake with its biscuity base – and made with traditional Christmas fruits, it keeps everyone in the festive spirit.
150-200g fresh cranberries
Grated zest and juice of 1 orange
150g caster sugar
200g Hobnobs or digestives
80g butter, melted
For the cheesecake
500g cream cheese, such as mascarpone, softened
300ml double cream
120g caster sugar
120g pecan nuts
Put the cranberries in a saucepan with the sugar, orange juice, zest and water, bring to the boil and simmer gently for about 5 minutes; then dilute the cornflour in a little water and stir into the cranberries. Continue simmering for a few minutes until the cranberries are just coated in the 3-4 tablespoons of the thickened liquid, then remove from the heat and leave to cool to room temperature.
Place the pecans on a tray lined with foil and scatter a couple of tablespoons of sugar from the 120g you need for the cheesecake. Lightly toast under a medium grill, turning them as they are cooking, for 2-3 minutes.
In a food processor, crush the biscuits to a coarse breadcrumb-like consistency. To do this by hand, put the biscuits in a plastic bag and smash with a rolling pin. Mix the biscuit crumbs with the melted butter.
Line a 14-18cm round or square removable-bottomed cake or deep flan tin (or one of those with a side that unclips) with greaseproof paper. Because the cheescake is soft, the sides of the tin must be detachable. Pack the biscuit mixture into the tin, firming it down with the back of a spoon.
Using a mixing machine or by hand, whip the double cream and sugar until fairly stiff. In a clean bowl, again by machine or hand, soften the cream cheese then add the whipped cream. If you're using softer mascarpone, rather than Philadelphia, you may need about 50g less cream. Carefully fold in half of the cranberry mixture and half the pecans to form a rippled effect. Now spoon the mix on to the biscuit base, leaving the top a bit rough. Leave to set in the fridge for 2-3 hours until firm.
Remove the cheesecake from the tin – you may need to run a hot knife around the edge – then slide it on to a serving dish. Spoon the rest of the cranberry mixture on top and then scatter the rest of the pecans all over.
The Independent's live blog of today's Premier League action
Life & Style blogs
Looking past the search results: Google 2.0 will 'build airports and cities' says report
Jennifer Lawrence nude pictures leaked: Reddit removes 'The Fappening' board dedicated to sharing naked pictures of celebrities
iPhone 'Wave': iOS 8 hoax claims you can charge your iPhone in the microwave - you can't
A bottle of wine a day is not bad for you and abstaining is worse than drinking, scientist claims
iOS 8: how to free up memory on your iPhone or iPad to install the update
- 1 Scottish referendum: So how about the English now being given a chance to split from England?
- 4 Matthew Miller: American sentenced to hard labour in North Korea 'wanted to be Snowden II'
- 5 Iranian blogger found guilty of insulting Prophet Mohammad on Facebook sentenced to death
iJobs Food & Drink
£18000 Per Annum: Clearwater People Solutions Ltd: ***EXCELLENT OPPORTUNITY FO...
Basic of £18,000 + commission, realistic OTE of £30-£50k : Ocean Holidays: Le...
£20 - 26k + Benefits: Guru Careers: A Marketing Executive / Member Services Ex...
£15,000 - £25,000: Recruitment Genius: A fantastic opportunity has arisen for ...