Crossogue Preserves Cranberry & Port Cheesecake

Ingredients:

50g (2oz) butter

50g (2oz) caster Sugar

100g (4oz) digestive Biscuits, finely chopped

Filling:

225g (8oz) full fat soft cheese

2 eggs, separated

175g (6oz) caster sugar

1 x 225g (8oz) jar of Crossogue Preserves Cranberry & Port Sauce

50ml (1/4 pint) cream

20g (3/4oz) gelatine

5 x 15mls or 5 tablespoons water

Topping:

50ml (1/4 pint) double or whipping cream, whipped

1 x 225g (8oz) jar of Crossogue Preserves Cranberry & Port Sauce or 100g (4oz) of fresh Cranberries

Preparation time: 1 hour 25 minutes (plus chilling)

Method:

Melt the butter and sugar in a saucepan over a gentle heat and stir in the biscuit crumbs.

Press evenly over the bottom of a greased loose-bottomed 18-20cm/7-8 inch round cake tin, chill in fridge while you make the filling.

Soften the cheese in a large mixing bowl. Beat in the egg yolks, 75g/30z of the caster sugar, the Cranberry & Port Sauce and the cream.

Put the gelatine and water into a small heatproof bowl over a saucepan of hot water and stir until the gelatine has dissolved. Beat the gelatine into the cheese mixture. Leave to one side until the mixture is on the point of setting.

Whisk the egg whites until stiff, then whisk in the remaining caster sugar. Fold lightly but thoroughly into the cheese mixture.

Spoon the mixture into the prepared tin and shake the tin gently to level the surface.

Chill for 3-4 hours or until the filling is set. Carefully release the sides of the tin from the cheesecake and lift the set cheesecake out on the tin base.

Pipe the whipped cream on top of the cheesecake and decorate with the jar of Cranberry & Port Sauce or fresh cranberries.

Enjoy x