CRANBERRY CHEESECAKE

The dessert we had for the New Year eve party was cranberry cheesecake.  Everyone loved it and in no time the plate was empty.

120g fresh cranberries, orange juice and sugar  -  Boil orange juice, cranberries and sugar in a small pot till cranberries turn to pulp.  Orange juice to cover 3/4 of cranberries and add sugar to your preferred sweetness.  Add a teaspoon of cornflour if thicker jam is preferred.  Spoon the jam over the bottom of the baking pan and set aside.

Melt 250g light cream cheese, 60g butter and 100ml milk over double boiler.  Stir until mixture is utterly smooth.  Set aside and cool.

Whip 6 egg whites with 120g castor sugar and 1/2 tsp cream of tartar till firm and glossy.  Mix 6 egg yolks with 60g cake flour and 20g cornflour.  Add in 1 tablespoon of lemon juice and add in cream cheese mixture till well mix.

Fold in egg whites thorougly.  Pour mixture carefully over the cranberry jam.

Water-bath bake cheesecake for half an hour at 100C till lightly brown and thereafter at 50C for 1 hour (depends on individual oven and my oven is very hot and thus I have to bake in low temperature).  Cheesecake is ready when skewer comes out clean when tested.  Remove from oven and serve when cold.

The cake can keep for 1 day outside room temperature without refrigerating.