Christmas Cheesecake

This wonderful festive cheesecake has Christmas colours and tastes sensational!


  • 200g packet digestive biscuitsChristmas Cheesecake
  • 85g unsalted butter, melted
  • 500g cream cheese
  • 100ml Dairy Farmers Thickened Cream
  • 3 eggs
  • 200g caster sugar
  • 1 1/2 teaspoons vanilla bean paste*
  • 300g Dairy Farmers Sour Cream
  • 150g Dairy Farmers Traditional Natural Yogurt
  • 300g frozen cranberries
  • 2 tablespoons port
  • 1 teaspoon arrowroot
  • 8 small rosemary sprigs dusted with icing sugar, to garnish


Step 1    Preheat oven to 180°C.

Step 2    Process biscuits to fine crumbs in a food processor. Add butter and whiz to combine. Press evenly into the base of a 20cm springform cake pan and chill while you make the filling.

Step 3    Place cheese, thickened cream, eggs, 100g caster sugar and 1 teaspoon of vanilla bean paste in the (cleaned) food processor, and process until smooth. Spread filling over biscuit base.

Step 4    Bake for 30 minutes or until filling has set. Remove cake from oven and set aside to cool for 15 minutes.

Step 5    Meanwhile, combine sour cream, yoghurt, another 50g caster sugar and remaining vanilla paste. Spread over cake, then return to oven for a further 10 minutes. Set aside to cool, then refrigerate for at least 4 hours or overnight.

Step 6    Place remaining 50g sugar, cranberries and port in a saucepan over low heat. Cover and cook for 5 minutes. Remove lid and stir.  Continue to cook until the cranberries give off their juice. Stir arrowroot into a dash of the juice, then add to pan with berry mixture and continue to cook until the mixture thickens. Remove from the heat and cool.

Step 7    To serve, top cake with cranberry sauce and garnish with the dusted rosemary sprigs.

 Source:    Delicious. – December 2005, Page 161

Link to recipe on