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Cranberry Cheese Cake

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Average: 5 (1 vote)
(1 vote)
Cranberry Cheese Cake

Cranberry cheese cake - Bright Cranberry Drizzle on a Cheesecake

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Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 3 h. 50 min.
Ready in
Calories:
406
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie406 kcal(19 %)
Protein10.33 g(11 %)
Fat32.68 g(28 %)
Carbohydrates18.74 g(12 %)
Sugar added9.43 g(38 %)
Roughage0.4 g(1 %)
Vitamin A308.8 mg(38,600 %)
Vitamin D0.32 μg(2 %)
Vitamin E0.79 mg(7 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.16 mg(15 %)
Niacin0.78 mg(7 %)
Vitamin B₆0.03 mg(2 %)
Folate7.2 μg(2 %)
Pantothenic acid0.35 mg(6 %)
Biotin0.98 μg(2 %)
Vitamin B₁₂0.14 μg(5 %)
Vitamin C1.89 mg(2 %)
Potassium126.15 mg(3 %)
Calcium95.39 mg(10 %)
Magnesium7.32 mg(2 %)
Iron0.2 mg(1 %)
Iodine3 μg(2 %)
Zinc0.29 mg(4 %)
Saturated fatty acids19.56 g
Cholesterol94.39 mg

Ingredients

for
1
Ingredients
1 ⅔ cups whole-grain Cookie
½ cup softened butter
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)
For the topping
cup Cranberry juice
1 tablespoon sugar
1 tablespoon Corn starch
How healthy are the main ingredients?
cream cheesecream cheesesugarsugarLime

Preparation steps

1.

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.

2.

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.

3.

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.

4.
Immediately before serving, take the cake out of the tin and pour the topping over, so that it drips slowly down the slices when the cheesecake is cut.