Ingredients

Cheesecake (16cm)
cream cheese
1.75 cup
450 g
15.75 oz
14.85 fl oz
heavy cream 33%
0.25 cup
80 g
2.80 oz
2.64 fl oz
egg
1 pc
powdered sugar
0.25 cup
4.75 tbsp
70 g
2.45 oz
2.31 fl oz
lemon zest
1 tsp
4.92 ml
Cranberry confiture
cranberries
0.50 cup
100 g
3.50 oz
3.30 fl oz
sugar
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
water
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
cornstarch
0.50 tbsp
6 g
0.21 oz
0.20 fl oz
Biscuit (18cm)
butter
0.75 cup
160 g
5.60 oz
5.28 fl oz
sugar
0.75 cup
180 g
6.30 oz
5.94 fl oz
egg
1 pc
buttermilk
0.50 cup
120 g
4.20 oz
3.96 fl oz
milk
0.50 cup
120 g
4.20 oz
3.96 fl oz
flour
0.75 cup
210 g
7.35 oz
6.93 fl oz
baking powder
1 tsp
4.92 ml
salt
0.25 tsp
1.62 ml
vanilla
1 tsp
4.92 ml
cranberries
0.75 cup
160 g
5.60 oz
5.28 fl oz
Frosting
cream cheese
2.75 cup
700 g
24.50 oz
23.10 fl oz
heavy cream 33%
1.25 cup
300 g
10.50 oz
9.90 fl oz
powdered sugar
0.50 cup
140 g
4.90 oz
4.62 fl oz

Method

Cheesecake

  • Mix the cream cheese with cream, add powdered sugar, egg and lemon zest. Do not whip with a mixer! Use a paddle on a mixer or mix gently with a whisk.
  • We wrap the 16cm mold in several layers of foil and place in the larger mold. Pour out the cheese mass. Pour hot water into the outer mold. We bake the cheesecake at 248F, about 1 hour 30 minutes. The middle of the cheesecake should shake slightly.
  • Leave it to cool completely in the oven. Then we go through the edges of the mold with a knife. Wrap the mold with cling film and put the cheesecake in the fridge overnight.

Cranberry confiture

  • Put the cranberries with sugar on a low heat.
  • Mix the starch with water and pour, stirring occasionally, to the berries. Bring to a boil, boil for 1 minute.
  • Remove from the heat. Cool it down.

Biscuit

  • Whip the butter for a few minutes, add sugar and continue whipping.
  • Then put the egg, mix.
  • Pour the buttermilk, milk, vanilla and mix.
  • Sift the flour mixed with baking powder and salt and mix again.
  • Add frozen (or fresh) cranberries and mix with a silicone spatula.
  • Spread the dough into two 18cm molds. Bake at 338F for about 25 minutes.

Frosting

Whip the cream cheese, cream and powdered sugar until thick.

Assembly

Assemble the cake following this order: biscuit - cfrosting - 1/2 confiture - cheesecake - 1/2 confiture - frosting - biscuit.