The other day I found this amazing cake recipe online and when my mom asked me what I was going to make for out Boxing Day potluck dinner, I knew immediately that I had to make this. It’s delicious, but not for the light-hearted as it stuffs you right up. Everyone loved it, so I thought I’d share it with you.
It is not the most difficult cake to make, but it does require some patience and it’s a three step process that you should do at least one day ahead of time. This is not a cake you just whip out in a few minutes. I also changed a few things in the original recipe. I, for one, used a somewhat larger springform pan and I replaced the liqueur with orange juice.
Here’s what I did:
- 9-ounces (250 grams) digestive cookies, crumbled
- 2 ounces bittersweet or semisweet chocolate, grated
- 5 tablespoons unsalted butter, melted
- dash of cinnamon
- 4 8-ounce packages cream cheese, room temperature (about 900g)
- 1 cup sugar (200g)
- 3 tablespoons all purpose flour
- 4 large eggs
- grated peel from 2 oranges
- 1 teaspoon vanilla extract
- juice of half an orange
The filling will be very liquid-like once you’ve mixed everything together. It will become more solid when you bake it.
- 1/2 cup sugar (100g)
- 3 tablespoons water
- 1 teaspoon cornstarch dissolved in 1 tablespoon water
- 2 1/2 cups fresh cranberries (500-600g)
- juice of 1/2 an orange
Preheat oven to 325°F (160°C). Finely grind cookies and chocolate in processor. Add cinnamon, then butter; blend until moist clumps form. Using plastic wrap as aid, press crumb mixture onto bottom and 1 1/4 inches up sides of 10-inch-diameter springform pan with 2 3/4-inch-high sides. Bake until set, about 8 minutes. Cool completely.
Increase oven temperature to 350°F (175°C). Using electric mixer, beat cream cheese and sugar in large bowl until light. Beat in flour. Beat in eggs, 1 at a time, just until blended. Beat in orange peel, juice, and vanilla.
Stir sugar and water in medium saucepan over medium-low heat until sugar dissolves. Increase heat to medium; add cornstarch mixture and bring to simmer. Add cranberries; cook until beginning to pop, stirring often, about 3 minutes. Stir in orange peel and cranberry liqueur. Cool completely. Cover and chill overnight. (Cheesecake and cranberry topping can be made a day ahead. Keep refrigerated.)