Orange
and Cranberry Cheesecake

Base

150g (6oz) digestive biscuits crushed

75g (3oz) butter

1 dsp caster sugar

Half tsp cinnamon

Filling

200g (8oz) cottage Cheese

25g (1oz) caster sugar

1 small can of mandarin oranges in natural juice

1 desp of cranberry sauce

200ml fresh dairy cream

1 sachet of gelatine

Topping

Cranberry sauce

Fresh cream to decorate

Method

* Mix the melted butter, add the biscuits, sugar and cinnamon, press into the base of a 20cm 8" loose bottom tin. Bake for 15 minutes at 150oC gas 5. Leave to cool.

* Drain the mandarin oranges and pour into a food processor, add the cottage cheese, sugar and cranberry sauce, blend until all the ingredients are smooth.

* Dissolve the gelatine in 3 tablespoonfuls of the orange juice and heat for 30 sec in the microwave to dissolve. Gently fold the gelatine into the cheese mix.

* Whip the cream and fold into the cranberry cheese, pour onto the cooled base.

* Place in the fridge to set and decorate with cranberry sauce or orange segments and pipe with cream before serving.