Cranberry Cheese Cake
- For the cheesecake filling
- 10 sheets gelatin
- 1 cup cream
- 2 ¼ cups cream cheese
- 1 ⅛ cups cream cheese
- 1 Vanilla bean (seeds removed)
- ½ cup sugar
- 1 Lime (zest and juice)
Put the biscuits in a freezer bag and break into crumbs using a rolling pin. Knead together with the softened butter and press evenly onto the base of the cake tin. Chill in the fridge.
For the filling, soften the gelatine in plenty of cold water. Whip the cream to form stiff peaks. Beat the cream cheese with the cream cheese, vanilla seeds, sugar, lime zest and juice to form a smooth mixture. Squeeze the water out of the gelatine and melt it in a small pan over a low heat, stirring. Stir in 2-3 tbsp of the cheesecake mixture then tip the gelatine mixture quickly into the cheesecake mixture. Fold in the whipped cream, and spread over the base. Smooth over and chill for at least 3 hours.
For the topping, bring the cranberry juice to the boil with the sugar. Mix the cornstarch with 1-2 tbsp water to form a smooth paste and stir into the juice. Simmer until it thickens slightly. Remove from the heat and allow to cool.