Cranberry Cheesecake Recipe

100g/4 oz/1 cup digestive biscuit (Graham cracker) crumbs
50g/2 oz butter or margarine, melted
225 g/8 oz cranberries, rinsed and drained
150 ml water
150g/5 oz caster (superfine) sugar
150g/14 oz/1 tbsp powdered gelatine

60 ml/4 tbsp water
225 g/8 oz/1 cup cream cheese

175 g Ricotta cheese
5 ml/1 tsp vanilla essence (extract)

Method:

Mix together the biscuit crumbs and melted butter and press into the base of a greased 23 cm/9 in spring-form cake tin (pan). Chill.

Place the cranberries, 150 ml of water and sugar in a pan and bring to the boil. Boil for 10 minutes, stirring occasionally. Sprinkle the gelatine over the 60 ml/4 tbsp of water in a bowl and leave until spongy. Stand the bowl in a pan of hot water and leave until dissolved. Stir the gelatine into the cranberry mixture, remove from the heat and leave to cool slightly. Mix in the cheeses and vanilla essence. Spoon the mixture into the base and spread evenly. Chill for several hours until firm.