Christmas Cheesecake Recipe

Christmas Cheer Cheesecake
INGREDIENTS
200g pack of digestive biscuits -
85g unsalted butter, melted -
500g cream cheese -
100ml thickened cream -
3 eggs -
250g caster sugar -
1 tspn vanilla essence -
300g sour cream -
150g natural yoghurt -
300g frozen cranberries -
2 tbspn port -
1 tbspn lemon juice -
1 tspn ground ginger -
8 small rosemary sprigs dusted with icing sugar -

---

METHOD

1. Preheat oven to 180°C.
2. Process biscuits to a fine crumb, add ginger and butter, combine
3. Press evenly into base of a 30cm springform cake pan. Chill.
4. Whisk cheese, thickened cream, eggs, 100g sugar & vanilla in mixer or processor. Pour into and smooth over biscuit base.
5. Bake for 30mins or until filling has set. Remove from oven and allow to cool for 15mins.
6. Combine sour cream, yoghurt, 50g sugar and a couple of drops of vanilla essence. Spread over cake then return to the oven for a further 10mins. Remove, set aside to cool, and refrigerate for at least 4hrs (preferably overnight).
7. Place the remaining 100g sugar, cranberries, port & lemon juice in saucepan over low heat. Cook until thickened. Remove from the heat and cool.
8. Serve the cake with cranberry sauce and a rosemary sprig.

NOTE: Make it more Aussie by swapping the digestive biscuits for ANZACs and the cranberry sauce for a mango and passionfruit coulis with mint leaves on top!