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Ingredients:
- 170 g fresh or frozen cranberries
- 50 g sugar
- 60 ml of water
- orange peel of half an orange
- 90 g ground walnuts
- 150 g of ground biscuits
- 50 g sugar
- 125 g unsalted butter
- 455 g cream cheese
- 115 g Crème Fraîche (room temperature)
- 60 g powdered sugar
- 1 teaspoon BAM vanilla paste
- 2 eggs
Instructions:
1
To prepare the cranberry puree, combine all the ingredients in a small saucepan and cook over a medium heat for 8 to 10 minutes. Use a whisk or spoon to break up the cranberries. Once cooked, place a fine mesh strainer over a small bowl and use a spatula to squeeze out all the liquid and remove any solid particles. Cool to room temperature.
2
Preheat the oven to 160°C. Line a 20x20 cm baking tray with baking paper. In a food processor, combine the walnuts, biscuits and sugar. Pulse until the mixture resembles fine sand and the walnuts are completely crushed. Pour in the butter and stir until the ingredients are combined. Press the crust firmly and evenly into the baking tray.
3
Meanwhile, in a stand mixer fitted with the paddle attachment, beat the cream cheese at medium-low speed for 1 minute. Scrape the cream cheese off the sides of the bowl halfway through the mixing. Add the crème fraîche, icing sugar and BAM vanilla paste and beat for 30 seconds.
4
Gradually add the eggs and whisk until fully incorporated. Pour the batter over the biscuit crust. Drizzle the cranberry puree over the top. Using a skewer or chopstick, make a swirl pattern. Bake for 45 to 55 minutes. The cheesecake should be slightly puffed but not golden.
5
Leave the cheesecake to cool for another hour before placing it in the fridge to cool completely, this will be about 3 hours. Then cut into bars and serve!
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