Sinfully delicious combination of sour nad sweet taste.
Ingredients
- Cranberry sauce:
- 226g cranberries, fresh or frozen
- ¾ cup water
- Dash allspice
- Dash cloves
- ¼ tsp orange extract
- ½ cup sugar
- Crust:
- 250g cookies, wholewheat (McVitie's Wholewheat Digestive), crumbled
- ¼ cup sugar
- ¼ cup butter, melted
- Filling:
- 450g cream cheese, softened
- ½ cup sugar
- ¾ cup sour cream
- 1 tbs cornstarch
- 2 eggs, lightly beaten
Directions
- In a medium saucepan, bring cranberries and water to a boil. Boil until the skin of the berries pops open, about 5 minutes.
- Remove from heat and add allspice, cloves, orange extract, and sugar. Mix until thoroughly combined. Cool in refrigerator.
- For the crust, combine digestive cookies crumbs, sugar, and butter in a small bowl. Press into the bottom of a greased 9-inch spring form pan; set aside.
- In a mixing bowl, beat the cream cheese and sugar until smooth.
- Add sour cream and cornstarch, beating well.
- Add eggs, and beat on low speed just until combined.
- Drain the cranberry sauce, reserve the cranberries. Fold one cup of cranberry sauce into the mixture. Pour into crust, sprinkle with the remaining sauce.
- Bake the cake at 160˚C for 30-35 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool one hour longer. Refrigerate overnight.
- Before serving, if you wish, top the cake with cranberries from the sauce.
Useful Links
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 167g | |
Recipe makes 10 servings | |
Calories 451 | |
Calories from Fat 245 | 54% |
Total Fat 27.73g | 35% |
Saturated Fat 14.73g | 59% |
Trans Fat 0.0g | |
Cholesterol 108mg | 36% |
Sodium 289mg | 12% |
Potassium 155mg | 4% |
Total Carbs 47.9g | 13% |
Dietary Fiber 1.4g | 5% |
Sugars 39.88g | 27% |
Protein 5.3g | 8% |
Advertisement
Advertisement