Cranberry and Chocolate Cheesecake

Cranberry and Chocolate Cheesecake
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Preparation time

Cooking time


Serves 10


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


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.

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Ocean Spray is an agricultural cooperative owned by more than 700 cranberry and grapefruit farmers in the United States, Canada and Chile.

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Cranberry and Chocolate Cheesecake

Cranberry and Chocolate Cheesecake