Cranberry and orange cheesecake

3 votes, average: 4.67 out of 53 votes, average: 4.67 out of 53 votes, average: 4.67 out of 53 votes, average: 4.67 out of 53 votes, average: 4.67 out of 5 3 rating(s)
Cranberry and orange cheesecake

Inspired by Christmas, delicious all year round

60 minutes

Serves 8

Sarah Drabble

Recipe by: Sarah Drabble | Healthy You Editor

Healthy eating doesn’t mean no pudding! Relax and enjoy a delicious dessert, knoowing we’re watching the calories for you.

Sarah Drabble

Recipe by: Sarah Drabble | Healthy You Editor

Healthy eating doesn’t mean no pudding! Relax and enjoy a delicious dessert, knoowing we’re watching the calories for you.

Ingredients

Cranberry and orange topping:

  • 1⁄2 a 415g can pear quarters, in fruit juice, drained
  • 50ml water
  • 15g caster sugar
  • 250g cranberries, fresh or frozen
  • 1⁄2 orange, zest only
  • 1⁄2 teaspoon ground cinnamon
  • Freshly grated nutmeg, to taste

Cheesecake:

  • 12 (about 180g) reduced-fat digestive biscuits, crumbled
  • 40g reduced-fat buttery spread, melted
  • 150g reduced-fat cream cheese
  • 150g thick fat-free Greek-style yoghurt
  • 1⁄2 orange, juice only
  • 1 teaspoon vanilla extract

CALORIES: 205

FAT: 8g

5 A DAY: 0.5

SALT: 0.6g

SUGAR: 12.7g

Method

To make the topping:

  1. Place the pears in a bowl and mash until smooth. Set aside until needed.
  2. Warm the water and sugar in a large saucepan over a high heat, until the sugar dissolves.
  3. Add the mashed pear, cranberries, orange zest and spices to the saucepan; and stir.
  4. Cook the fruit until it starts to boil. Then reduce the heat, cover the pan, and leave to simmer for about 15 minutes, stirring occasionally, until the cranberries burst.
  5. Remove from heat and allow to cool.

To make the cheesecake:

  1. Grease a 20cm loose bottom round cake tin with a little of the spread and set aside.
  2. Combine the biscuit crumbs with the melted spread. Transfer into the bottom of the cake tin and press down using the back of a spoon to form an even base. Allow to cool.
  3. Using a handheld blender, mix together the remaining ingredients in a large bowl.
  4. Spread over the biscuit base and refrigerate for at least 30 minutes. Then spoon over the cranberry and orange topping – being careful not to mix with the cheese filling. Refrigerate until needed.
  5. Carefully remove from the cake tin, slice and serve.

The cranberry topping also makes a tasty lower-sugar alternative to shop-bought cranberry sauce


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