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200g ginger biscuits
80 g butter, softened
750g LANCEWOOD® Plain Full Fat Cream Cheese, at room temperature
150 g caster sugar
15 ml corn flour
4 large eggs, lightly beaten
10 ml lemon zest
5 ml vanilla extract
Cranberry and Ginger Compote:
2 x 250 ml frozen cranberries
125 ml water
15- 10 ml orange zest
5 ml grated fresh ginger
125 ml orange juice
60 – 80 ml honey or caster sugar
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.
Preheat your oven to 160°C and lightly grease a 20cm spring-form baking tin. 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. Beat until the batter is light and fluffy. Stir in the zest and vanilla. Place the prepared tin on a baking sheet. Pour the mixture into your baking tin 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, about another 2 hours.
For the Cranberry and 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.
Remove from the tin and place on a pretty serving platter to serve immediately with the cranberry compote, or cover and place in the fridge until serving.
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