No-Bake Cheesecake With Cranberries

Ingredients for the garnish:

• Fresh cranberries
• Bonraw Silver Birch Granulated
• Fresh rosemary

Method for the cranberry sauce:

1. In a small saucepan over low heat, combine BONRAW Silver Birch Caster and orange juice until Silver Birch Caster dissolves
2. Stir in 250g of fresh cranberries, then simmer until they burst, but still hold their shape, this will take about 10 minutes.
3. The sauce will thicken as it cools. Keep it in the fridge for 1 week. On the day, bring to room temperature before serving.

Method for the cheesecake:

1. Melt the butter in a small pan over medium heat, crumble the biscuits with the help of a rolling pin & napkin or with a food processor. Combine the butter with the crumbled biscuits.
2. Tip into a 20cm deep springform tin and press down firmly, chill in the refrigerator whilst you do the rest.
3. With an electric mixer (with a paddle attachment), whisk the cream cheese, BONRAW Silver Birch Caster, and vanilla extract until combined. Pour in the liquid double cream and continue to whip the cream cheese mixture until it starts to thicken a lot.
4. Add 50 ml of rum and fold the mixture together until smooth. Then spread onto the cheesecake base.
5. Cover the cheesecake and chill in the fridge for at least 6 hours or preferably overnight to set fully.
6. Remove the cheesecake from the tin and pour the cranberry sauce on top. Garnish with fresh BONRAW Silver Birch Granulated coated cranberries and rosemary sprig.

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Featuring BONRAW Silver Birch Granulated & Silver Birch Caster.