Cranberry Cheesecake


Serves: 8 - Prep time: 30 minutes - Cook time: 50 minutes - Total time: 1 h 20 minutes



  • 200 g country cookies or speculoos, crushed
  • 50 g butter, melted
  • 3 eggs
  • 150 g white sugar
  • 600 g cream cheese
  • 50 ml lemon juice or orange juice
  • 1 tsp vanilla extract
  • 250 g cranberries, frozen
  • 2 tbsp white sugar
  • 100 ml orange juice


1. Preheat the oven to 175C(347F) and grease a Ø 24 cm round cake tin with butter or non stck spray.

2. In a medium bowl, combine the crushed cookies and melted butter. Spread over the greased cake tin press down wit a spatula. Set aside.

3. In a medium mixing bowl, beat the eggs and sugar. Add the cream cheese and whisk until smooth. Stir in the lemon or orange juice and vanilla extract. Pour over the crushed cookies and place in preheated oven. Bake for about 50 minutes. Remove from oven and allow to cool for about 45 minutes.

4. Meanwhile, make the cranberry sauce. In a medium saucepan, stir together the frozen cranberries, orange juice and sugar. Simmer for about 25 minutes over medium heat. Stir occasionally. Remove form heat and allow to cool.

5. Remove the cake tin. Pour the cranberry sauce over the top of the cooled cheesecake. Place the cheesecake in refrierator for at least 5 hours.



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