Put a Christmas twist on a classic baked cheesecake using Arnotts Granita
Step 1 Preheat oven to 160˚C. Grease a 20cm base measurement springform tin.
Step 2 Place biscuits, half the cinnamon and mixed spice in bowl of a food processor and process until biscuits are finely crushed.
Step 3 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.
Step 4 Place port in a small saucepan, bring to the boil add sultanas then turn off heat and set aside to cool.
Step 5 To make the filling, in a medium bowl beat together the cream cheese and sugar.
Step 6 Add eggs, one at a time, beating well after each addition, until combined.
Step 7 Add cream and beat until combined. Strain sultanas reserving the port to make the sauce add to the cheesecake mix and stir.
Step 8 Pour mixture over biscuit base. Bake on lowest shelf of the oven for 50 minutes or until set.
Step 9 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
Step 10 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.