Cheesecake is the easiest way to make me happy, equally so through baking or consuming one. Baking AND consuming is in a true sense a “double happiness” for me. I could easily do this every week, but the needs and wants of friends and family dictate a different scenario in which I have to alternate my favourite dessert with other requests. This week is finally a cheesecake week. This recipe makes 9 mini-cheesecakes or you can use a 22cm form to make one.
- 100g plain biscuits
- 50g butter, melted
- 150g frozen cranberries
- 60ml cream (35%)
- 130g white chocolate
- 375g cream cheese (I used Anchor this time)
- 1tsp orange zest
- 100g sugar
- 1 egg
Note: You can use a 22cm form to make one large cake.
Preheat oven to 150C. Process biscuits until fine. Add butter, process until combined.
Grease the form and line each case with baking paper. Divide mixture among cases and press firmly
Combine cream and chocolate in a small saucepan,stir over low heat until smooth. Grate the orange.
Beat cream cheese, zest, sugar and egg in a bowl until smooth. Stir in cooled chocolate mixture.
Mix well. Divide among cases and smooth the surface.
Top with cranberries. Bake for about 30mins. Cool in the oven with door ajar.
Refrigerate 3hrs or overnight. Remove from forms, sprinkle with white chocolate flakes/shavings.