Granita Christmas Cheesecake

  • Difficulty: Medium
  • Arnott's product: Arnott's Granita
  • Cooking time:
  • Prep time:
  • Chill time: 4 hours
  • Serves: 12+


1 x 250 gm pkt Arnott’s Granita

125 gm butter, melted

1 tsp cinnamon, ground

2 tsp mixed spice

½ cup port

½ cup sultanas

2 x 250 gm pkts cream cheese at room temperature

115 gm (1/2 cup) caster sugar

4 eggs

125 ml (1/2 cup) thickened cream

½ cup fresh orange juice

2 tbs sugar


  1. Preheat oven to 160 °c. Grease a 20 cm (base measurement) springform tin.
  2. Place biscuits, ½ the cinnamon and mixed spice in a bowl of a food processor and process until biscuits are finely crushed. Add melted butter and process until combined. Transfer to prepared pan and use the back of a spoon to press evenly over the base. Place in the fridge until required.
  3. Place port in a small saucepan, bring to the boil add sultanas then turn off heat and set aside to cool.
  4. To make the filling, in a medium bowl beat together the cream cheese and sugar. Add eggs, 1 at a time, beating well after each addition, until combined. Add cream and beat until combined. Strain sultanas (reserving the port to make the sauce) add to the cheesecake mix and stir. Pour mixture over biscuit base. Bake on lowest shelf of the oven for 50 minutes or until set. Turn oven off and leave cheesecake in the oven with door ajar for 4 hours or until completely cooled. (this will help prevent it from cracking)
  5. Meanwhile add reserved port, orange juice, remaining cinnamon, mixed spice and sugar to a small saucepan. Bring mixture to the boil and simmer for 10 minutes.

Recipe Tips

Serve cheesecake with syrup and extra cream.