Sparkling Cranberry Cheesecake Recipe

METHOD :

1. Preheat oven to 180º C and grease an 8″ or 9″ springform pan with cooking spray. To make cheesecake filling, beat cream cheese and sugar, in a large bowl using a hand mixer. Add eggs, one at a time, then sour cream, orange zest, flour, vanilla, and salt
2. To make crust, mix together digestive biscuit crumbs, melted butter, brown sugar, cinnamon and salt, in a large bowl. Press mixture into prepared pan
3. Pour filling over crust. Wrap bottom of pan in aluminum foil and place on a baking sheet. (If you want to bake the cheesecake in a water bath, wrap bottom of pan and place in a deep baking pan. Pour in enough boiling water to come up halfway in the baking pan.) Bake until centre of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour, then remove aluminum foil and refrigerate cheesecake in pan until firm, at least 5 hours and up to overnight
4. Meanwhile, to make the sugared cranberries, combine water, orange juice, and 1/2 cup sugar in a medium saucepan over medium heat. Stir until sugar is dissolved for 3-4 minutes. Add in cranberries and toss until fully coated. Transfer onto parchment paper and let cool, for about 15 minutes. When cool, toss in remaining sugar and top cheesecake. Serve