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Create NowCrust:
Filling:
Cranberry & Ginger Compote:
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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