This delicious Cranberry Cheesecake is a winner for afternoon tea. Goes very well with fine coffee. Although its a baked cheesecake, it is easy to make.
185g unsalted butter, softened
150g cream cheese, softened
2 tsp finely grated lemon rind
1 1/4 cups caster sugar
1 cup self raising flour
2/3 cup plain flour
1 cup frozen cranberries
Grease a 22cm fluted ring cake tin.
Using an electric mixer, beat butter, cream cheese and lemon rind until combined. Add caster sugar and beat for 5 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in flours. Gently fold through cranberries.
Spoon mixture into cake tin. Smooth top. Bake at 180 degrees celsius for 1 1/4 hours or until a skewer comes out clean. Remove from oven. Let cheesecake stand in cake tin for 10 minutes then turn out onto a wire rack to cool.
Dust cheesecake with icing sugar just before serving.
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