Cranberry marble cheesecake
White tablecloth or rough garden table: This juicy marble cheesecake with cream cheese, a biscuit base and cranberries sweetens your coffee get-together.
Nutritional information per portion
Preparation
Preheat the oven to 150 °C.
Crush the biscuits to crumbs in a food processor or in a plastic bag using a rolling pin. Melt the butter and mix with biscuit crumbs. Place the mixture in a lined springform tin (Ø 20 cm) and press down. Spread half of the cranberries on the mixture for the filling.
Mix cream cheese, eggs and SteviaSweet Crystal with a hand mixer. Carefully add the remaining cranberries to the mixture. Pour the mixture into the springform.
Purée the cranberries for the decoration together with SteviaSweet Crystal using a hand blender. Spread the purée around the top of the cake with a spoon and create a marble design with the tip of a knife.
Bake on the middle shelf of the oven for approx. 50-60 minutes. Leave to cool and keep in refrigerator until it is time for serving. The cake tastes best the following day.
Ingredients for 10 servings
Base
| 150 g | sugar-free digestive biscuits |
| 75 g | butter |
Topping
| 600 g | natural cream cheese |
| 3 | eggs |
| 75 g | SteviaSweet Crystal |
| 60 g | cranberries |
Serve with
| 60 g | cranberries |
| 1/2 tbsp | SteviaSweet Crystal |