Granita Christmas Cheesecake

Put a Christmas twist on a classic baked cheesecake using Arnotts Granita

Note: Arnott’s Granita not available in New Zealand.

Servings:12
Occasion:Dessert, Entertaining
Cooking Time:50 minutes
Preparation Time:10 minutes
Chill Time:4 hours

Made with

Granita

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Ingredients

1 packet Arnott’s Granita
125g butter, melted
1 tsp ground cinnamon
2 tsp mixed spice
½ cup (125ml) port
1/2 cup sultanas
500g cream cheese, at room temperature
½ cup (115g) caster sugar
4 eggs
½ cup (125ml) fresh orange juice
2 tbsp sugar
½ cup (125ml) thickened cream

Preparation

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.

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