Baked Cheesecake with Cranberry Compote

Crust:

Filling: 

Cranberry & ginger compote:

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

Crust:

Mix the crushed biscuits and the butter together. Press firmly into the bottom of a springform pan. Refrigerate while you make the filling.

Filling:
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.

Wrap the springform pan in foil to make it watertight. Place the pan into a deep baking tray and fill with 1 cm deep boiling water. This will prevent the cheesecake from cracking.

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 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, then refrigerate until needed. 

To serve:
Remove from the pan and place on a serving platter. Add the compote and serve immediately.