Baked Cheesecake With Cranberry Compote

Crust:

Filling: 

Cranberry & Ginger Compote:

Crust:
Preheat the oven to 160°C. Lightly grease a 20 cm springform pan.

Place the biscuits in a Ziploc bag and crush using a rolling pin until quite fine.

Mix together with the softened butter (use a food processor for speedier results) and press into the baking tin - smooth the filling down using the back of a tablespoon if necessary.

Place in the fridge to chill and set while you prepare the filling. 

Filling:
In a large bowl, beat together the cream cheese and castor sugar. Sift in the corn flour.

Add the eggs in one at a time and beat until the batter is light and fluffy. Stir in the zest and vanilla essence.

Wrap the pan with the prepared crust in foil to make it watertight.  Place the pan in another bigger pan or into a deep baking tray.  Fill with 1 cm boiling water. (This will prevent the cheesecake from cracking).

Pour the mixture into the springform pan and place in the oven for 45 minutes, or until just set but it still has a slight wobble in the middle. Then turn off the oven and leave the cheesecake inside to cool completely, for about another 2 hours.

Cranberry & Ginger Compote:
Add all of the ingredients to a medium-sized saucepan over medium heat. Bring to a gentle simmer and leave to cook for 10 - 15 minutes, or until the mixture thickens. Remove and set aside to cool, and then refrigerate until needed. 

To serve:
Remove from the pan and place on a serving platter to serve immediately with the cranberry compote, or cover and place in the fridge until serving.