Cranberry and Chocolate Cheesecake 0 (0) Rate Print Send via email Preparation time 30 minutes, plus cooling and chilling Cooking time 1 hour, 25 minutes Amount Serves 10 Category Sauce Desserts Ingredients For the base:150g (5oz) digestive biscuits, crushed 25g (1oz) cocoa powder 15g (1/2oz) caster sugar 50g (2oz) butter, melted, plus extra to grease For the filling:600g (1lb 5oz) full-fat cream cheese 200g (7oz) caster sugar 1tbsp cornflour 4 large eggs 50ml (2fl oz) double cream 40g (11/2oz) Ocean Spray® Dried Cranberries 4tbsp Ocean Spray® Wholeberry Cranberry Sauce Directions Preheat oven to 180°C (160°C fan) mark 4. Lightly grease and line base and sides of a 20.5cm (8in) round springform cake tin with baking parchment. For the base: Mix together the crushed biscuits, cocoa powder, caster sugar and melted butter. Press mixture into the base of the tin. Bake for 10min. Remove and adjust the temperature to 140*C (120*C fan) mark 1. Meanwhile, in a large bowl, beat together the cream cheese, sugar and cornflour until smooth. Gradually add the eggs, beating after each addition. Stir in the cream and most of the Ocean Spray® Dried Cranberries. Empty the filling into the cake tin. Dot over the Ocean Spray® Wholeberry Cranberry Sauce, swirling it slightly to mix it into the filling (be careful to not stir up the base). Scatter over the remaining Ocean Spray® Dried Cranberries. Bake for 1 hour and 15 minutes, or until there is only a slight wobble when the tin is gently tapped. Cool, then chill for at least a few hours. Remove cheesecake from the tin. Peel off the base lining paper and transfer to a plate or cake stand. Peel off side paper and serve. TIP: For a chocolate topping, melt 25g (1oz) of your favourite chocolate in a bowl and set over a pan of simmering water. Drizzle over the cheesecake, then chill until set.