Ingredients (Serves 10) 

Base
6 Sultana scones 78750
75g Salted butter 01587
Filling
300g Cream cheese 36197
200ml Double cream 06175
85g Frozen cranberries, halved
40g Caster sugar 96882
1/2 tsp Vanilla essence 17695
Topping  
250g Frozen cranberries
2 Gelatine sheets 20569
150ml Orange juice 75872

 

Method

 

  1. Break the scones into pieces, layer over the bottom of a 10" springfom tin and press down firmly to ensure no gaps. Melt the butter and pour over the base, ensuring all the scone is covered.


  2. Leave for a further five minutes and press down firmly again - chill.


  3. Fold the cream cheese into the whipped cream and mix carefully. Add the vanilla essence and caster sugar.


  4. Fold the halved cranberries through the mixture. Put on scone base and chill.


  5. Soak the two sheets of gelatine in cold water for 5 minutes, and then dissolve in the orange juice.


  6. Place the remaining cranberries on top of the cheesecake, pour over the syrup and chill.

 

Chef's Tip! For a fresh summer dessert, use strawberries or raspberries!