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    Wednesday, December 16, 2015

    Christmas cheesecake recipe

    Christmas cheesecake recipe
     200g packet digestive biscuits
     85g unsalted butter, melted
     500g cream cheese
     100ml Dairy Farmers Thickened Cream
     3 eggs
     200g caster sugar
     1 1/2 teaspoons vanilla bean paste*
     300g Dairy Farmers Sour Cream
     150g Dairy Farmers Traditional Natural Yogurt
     300g frozen cranberries
     2 tablespoons port
     1 teaspoon arrowroot
     8 small rosemary sprigs dusted with icing sugar, to garnish

    Christmas cheesecake recipe
    Step 1
    Preheat oven to 180°C.
    Step 2
    Process biscuits to fine crumbs in a food processor. Add butter and whiz to combine. Press evenly into the base of a 20cm springform cake pan and chill while you make the filling.
    Step 3
    Place cheese, thickened cream, eggs, 100g caster sugar and 1 teaspoon of vanilla bean paste in the (cleaned) food processor, and process until smooth. Spread filling over biscuit base.
    Step 4
    Bake for 30 minutes or until filling has set. Remove cake from oven and set aside to cool for 15 minutes.
    Step 5
    Meanwhile, combine sour cream, yoghurt, another 50g caster sugar and remaining vanilla paste. Spread over cake, then return to oven for a further 10 minutes. Set aside to cool, then refrigerate for at least 4 hours or overnight.
    Step 6
    Place remaining 50g sugar, cranberries and port in a saucepan over low heat. Cover and cook for 5 minutes. Remove lid and stir.Continue to cook until the cranberries give off their juice. Stir arrowroot into a dash of the juice, then add to pan with berry mixture and continue to cook until the mixture thickens. Remove from the heat and cool.
    Step 7
    To serve, top cake with cranberry sauce and garnish with the dusted rosemary sprigs.

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    Item Reviewed: Christmas cheesecake recipe Rating: 5 Reviewed By: Mrs. Chef
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