Cranberry and Lemon Baked Cheesecake

Ingredients

• For the base
• 175g/6oz digestive biscuits, crushed
• 75g/3oz butter, melted
• For the filling
• 250g jar Ocean Spray Wholeberry cranberry sauce
• 2 tsp vanilla essence
• 150ml/1/4pint soured cream
• 450g/1lb full fat cream cheese
• 3 eggs (medium), beaten
• 100g/4oz butter, melted
• 3 un-waxed lemons, finely grated rind and juice
• 150g/5oz caster sugar
• 25g/1oz plain flour
• Icing sugar to serve

Method

1. Line the base and sides of a 9in/23cm round, loose bottomed springform cake tin with non stick baking parchment. Mix together the crushed digestive biscuits and melted butter and press firmly into the base of the tin. Chill until ready to use. Meanwhile, preheat the oven to 180*C/Fan oven 160*C/Gas Mark 4.
2. Beat the vanilla essence, soured cream, cream cheese, eggs, butter, lemon rind and juice, sugar and flour together until thick and creamy and pour over the biscuit base.
3. Stir the Ocean Spray Cranberry Sauce with a fork to loosen and then spoon randomly over the cheesecake mixture - swirl with the fork prongs to create a marbled effect and bake for 1 hour until the middle of the cheesecake is just firm to the touch. Turn off the oven and allow to cool completely. (Cooling the cheesecake in the oven will help prevent it from cracking)
4. Remove the cheesecake from the tin, discard the lining paper and transfer to a serving plate. Serve dusted with icing sugar if liked.