Ingredients:

  • 8 oz (225 g) Digestive Biscuits or Graham Crackers, finely crushed
  • 4 oz (115 g) Unsalted Butter, melted
  • 10 oz (280 g) Fresh or Frozen Cranberries
  • 1/2 cup (100 g) Granulated Sugar
  • 4 Tbsp (60 ml) Fresh Orange Juice
  • 1 tsp (5 ml) Orange Zest, finely grated
  • 32 oz (900 g) Full-Fat Cream Cheese, softened
  • 1 cup (120 g) Icing Sugar (Powdered Sugar), sifted
  • 1 cup (240 ml) Double Cream (Heavy Whipping Cream), cold
  • 1 tsp (5 ml) Vanilla Extract
  • 7 oz (200 g) High-Quality White Chocolate, melted and slightly cooled

Instructions:

  1. Combine cranberries, sugar, orange juice, and zest in a small saucepan.
  2. Bring the mixture to a gentle boil over medium heat, stirring occasionally. Reduce heat and simmer for 8–10 minutes, or until the cranberries have burst and the sauce has thickened slightly.
  3. Transfer the compote to a bowl and refrigerate immediately. It must be fully cold before assembly.
  4. Prepare the Tin: Lightly grease and line the bottom of a 9-inch (23 cm) springform tin with baking parchment.
  5. Crush the digestive biscuits until fine. Pour the melted butter over the crushed biscuits and mix until all the crumbs are evenly coated.
  6. Transfer the mixture into the prepared tin. Press the crumb mixture firmly and evenly into the base using a spoon or flat-bottomed glass. Refrigerate the base while preparing the filling.
  7. Gently melt the white chocolate using a microwave or a double boiler. Set aside to cool to room temperature.
  8. In a large bowl, beat the softened cream cheese and sifted icing sugar together until smooth and completely lump-free (about 2–3 minutes). Add the vanilla extract.
  9. In a separate, smaller bowl, whip the cold double cream (heavy whipping cream) until stiff peaks form.
  10. Gently fold the cooled melted white chocolate into the cream cheese mixture until just combined. Then, gently fold in the whipped cream using a large spatula. Do not use the electric mixer for this step.
  11. Layer: Spoon two-thirds of the cheesecake filling onto the chilled biscuit base. Smooth the top with a spatula.
  12. Dollop half of the cooled cranberry compote over the filling. Use a skewer or the tip of a knife to gently swirl the compote into the filling.
  13. Pour the remaining filling on top, smoothing it out completely.
  14. Final Swirl/Garnish: Add the remaining cranberry compote to the centre or edge and create one or two final, dramatic swirls.
  15. Chill: Cover the tin lightly with plastic wrap and chill in the refrigerator for a minimum of 6 hours, preferably overnight, until completely firm.
  16. Serve: Carefully release the cheesecake from the springform tin. Garnish with fresh cranberries and rosemary sprigs for a festive look.