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Lancewood Baked Cheesecake With Cranberry Compote
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Lancewood Baked Cheesecake With Cranberry Compote

Ingredients

Crust:

200 g ginger biscuits
80 g butter , softened

Filling: 

690 g LANCEWOOD® Medium Fat Plain Cream Cheese  (or LANCEWOOD® Full Fat Plain Cream Cheese), room temperature
150 g castor sugar
15 ml corn flour
4 large egg(s) , lightly beaten
10 ml lemon zest
5 ml vanilla essence

Cranberry & Ginger Compote:

500 ml frozen cranberries
125 ml water
125 ml orange juice
10 ml orange zest
5 ml fresh ginger , grated
60 ml honey  or castor sugar

Method

Crust:
Place the biscuits in a Ziploc bag and crush using a rolling pin until quite fine.

Mix together with the softened butter (use a food processor for speedier results) and press into the baking tin - smooth the filling down using the back of a tablespoon if necessary.

Place in the fridge to chill and set while you prepare the filling. 

Filling:
Preheat the oven to 160°C. Lightly grease a 20 cm springform pan.

In a large bowl, beat together the cream cheese and castor sugar. Sift in the corn flour.

Add the eggs in one at a time and beat until the batter is light and fluffy. Stir in the zest and vanilla essence.

Place the prepared pan on a baking sheet. Pour the mixture into the springform pan and place in the oven for 45 minutes, or until just set but it still has a slight wobble in the middle. Then turn off the oven and leave the cheesecake inside to cool completely, for about another 2 hours.

Cranberry & Ginger Compote:
Add all of the ingredients to a medium-sized saucepan over medium heat. Bring to a gentle simmer and leave to cook for 10 - 15 minutes, or until the mixture thickens. Remove and set aside to cool, and then refrigerate until needed. 

To serve:
Remove from the pan and place on a serving platter to serve immediately with the cranberry compote, or cover and place in the fridge until serving.

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