Granita Christmas Cheesecake

Arnott's Product
Granita >
  • Servings: 12
  • Occasion: Dessert
  • Cooking time: 50 minutes
  • Prep time: 10 minutes
  • Chill time: 4 hours

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


  • 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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