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