Cranberry Cheesecake


2 oz (50g) butter
4 oz (100g) digestive biscuits, crushed
1 tsp ground ginger

1 small jar cranberry sauce
¼ pt (150ml) double cream, whipped

1 tblsp gelatine
3 oz (75g) caster sugar
6 oz (175g) cream cheese
½ pt (300ml) double cream
1 small jar cranberry sauce


1. Melt butter and add biscuits and ginger.
2. Press mixture into a deep 7″ tin or flan dish and chill.
3. Dissolve gelatine in 4 tblsp hot water, leave for 10 minutes and then add the sugar.
4. Soften the cheese in a bowl and add the gelatine and sugar.
5. Lightly whip the cream, fold into mixture along with cranberry sauce.
6. Pour over biscuit base and chill for 1 hour.
7. Top with second jar of sauce and decorate with cream.

Effie Lamont, Glenelg