# Perfect Puds
PREP: 30 mins
COOK: 0 MINS
Quite Easy
Serves: 10
If you fancy something seasonal but not quite so heavy try our fruity, creamy Christmas cheesecake, so quick to make it will leave you plenty of time for wrapping last minute presents! Make the base and then add the cranberry coulis just before serving.
Nutrition and allergy information
Each serving typically contains:
Energy
1528kJ
365kcal
18%
Fat
15.9g
23%
Sugars
39.4g
44%
Salt
0.35g
6%
of an adult's Reference Intake (RI)*
Energy per 100g:1106kJ/264kcal
Reference Intake of an average adult (8400kJ/2000kcal). Portions should be adjusted for children of different ages.
For allergens, always check the ingredients list of each product used. Recipe contains:
- Milk
- Gluten
Print Recipe
Great Success! I can't understand the previous review as i had great success with this recipe. in fact I made it as an...
Millsy56
Read more reviews
Digestive biscuits, crushed
175g
Butter, melted
55g
Carnation Light Condensed Milk
405g
Full fat soft cheese
300g
Juice 2 large lemons
Pack frozen (and defrosted) or fresh cranberries
300g
Caster sugar
100g
You will also need…
18cm spring form tin, base lined with baking parchment
Print Recipe
Step 1 of 4
Mix together the crushed biscuits and melted butter then lightly press into the tin. Chill for 10 minutes.
Add a sprinkling of ground almonds to the biscuit base or use different biscuits for this recipe – try lighter dark chocolate digestives (reduced 30% less fat than standard).
Step 2 of 4
Beat the light condensed milk and soft cheese together until completely smooth. Add the lemon juice and combine thoroughly (watch the mixture thicken!). Spread the creamy filling over the base. Chill for 2-4 hours.
This cheesecake sets perfectly without the need for gelatine thanks to the natural setting effect of lemon juice on condensed milk.
Step 3 of 4
Tumble the berries into a small pan with the sugar and 100ml water, cover and simmer for 5 minutes until the berries are soft and pulpy. Reserve a tablespoonful of the softened, pulpy berries, for decoration and then push the rest of the mixture through a sieve. Chill the cranberry coulis until ready to serve.
Step 4 of 4
Remove the cheesecake from the tin and place on a serving plate. Gently pour the cranberry coulis over the cheesecake, spreading out to the edges to serve.
Have you tried making this delicious recipe yet?
Let us know by reviewing it below
Related Recipes
gigya-lite-registration
Christmas Cranberry Cheesecake
-
PREP: 30 mins
COOK: 0 MINS
-
Quite Easy
-
SERVES: 10
-
Ingredients
Digestive biscuits, crushed
175g
Butter, melted
55g
Carnation Light Condensed Milk
405g
Full fat soft cheese
300g
Juice 2 large lemons
Pack frozen (and defrosted) or fresh cranberries
300g
Caster sugar
100g
You will also need…
18cm spring form tin, base lined with baking parchment
-
Method
Step 1 of 4
Mix together the crushed biscuits and melted butter then lightly press into the tin. Chill for 10 minutes.
Add a sprinkling of ground almonds to the biscuit base or use different biscuits for this recipe – try lighter dark chocolate digestives (reduced 30% less fat than standard).
Step 2 of 4
Beat the light condensed milk and soft cheese together until completely smooth. Add the lemon juice and combine thoroughly (watch the mixture thicken!). Spread the creamy filling over the base. Chill for 2-4 hours.
This cheesecake sets perfectly without the need for gelatine thanks to the natural setting effect of lemon juice on condensed milk.
Step 3 of 4
Tumble the berries into a small pan with the sugar and 100ml water, cover and simmer for 5 minutes until the berries are soft and pulpy. Reserve a tablespoonful of the softened, pulpy berries, for decoration and then push the rest of the mixture through a sieve. Chill the cranberry coulis until ready to serve.
Step 4 of 4
Remove the cheesecake from the tin and place on a serving plate. Gently pour the cranberry coulis over the cheesecake, spreading out to the edges to serve.
