Shopping List Cranberry Topping
250 grams cranberries, fresh or frozen
1 orange, juice only
100 ml water
100g caster sugar
1 cinnamon stick
2-3 teaspoons cornstarch
Cake Base
250g Bastogne biscuits
75g butter, melted
For the cheesecake filling:
400g cream cheese, room temperature
500 ml double cream
100g caster sugar
1 sachet klop-fix
1 tablespoon vanilla extract
Chanukah starts tomorrow, so today we'll start making a cranberry cheesecake. This cheesecake isn't difficult to make; you don't have to bake it. However, it's a three-step process, so it's best to start a day in advance. That way, you can be sure your cheesecake will be perfect the next day!
How to make a cranberry cheesecake
Start by making the cranberry topping
Also add the orange juice.
Add the 100g sugar.
Add the cinnamon stick and bring the mixture to a boil.
Let the cranberry mixture simmer on low heat for 15 minutes
Stir a mixture of cornflour and water.
Pour the mixture into the pan and stir it in.
Bring to a boil and let it thicken while stirring.
It takes a few minutes for the sauce to really bind.
Remove the pan from the heat and discard the cinnamon stick.
Spoon the cranberry sauce into a cold bowl and let it cool.
Cover and place it in the fridge when on roomtemperature.
How to make the cake base
Clamp baking paper to the bottom of a 20cm Ø springform tin
Melt the butter on low heat.
Grease the baking tin.
Break the biscuits into pieces.
Grind them into fine crumbs.
Add the butter to the cookie crumbs and stir it in.
Spoon the mixture into the baking tin.
Press it down and smoothen in the tin.
How to make the cheese cake filling
Place the soft cream cheese and 50g sugar in the mixing bowl.
Mix it together until it is well combined and creamy.
Stir the sachet klopfix into the remaining 50g sugar.
Put the cream into the mixing bowl and mix it.
Add the klopfix mixture gradually, while you are mixing.
Mix until you see stiff peaks in the whipped cream.
Fetch the cream cheese mixture.
Add the vanilla extract to the cream cheese mixture
Fold the vanilla into the cheese mixture.
Fold the cheese mixture into the whipped cream.
Spoon the cream cheese filling into the springform.
Smoothen the top with the rounded side of a spoon.
Cover the cheesecake en place it in the fridge until tomorrow.
Remove the cheesecake from the tin and spoon the cranberry sauce on top.
Wishing you a happy Chanoeka!