Cream cheesecake with cranberry topping

Name: cream cheesecake with cranberry topping
Cook time: 25 min
Total time: 265 min
Yield: 10
Cuisine: American
Ingredients: 1 mix for cheesecake natural; 50 g unsalted butter or margarine; medium oranges; 340 g fresh cranberries; 100 g granulated sugar; 250 ml fresh cream; 400 ml tap water; 450 g low fat quark

Creamy cheesecake with orange and cranberry compote.

Ingredients

Kitchen Stuff

1 spring form (∅ 24 cm)

Directions

Cover the bottom and the edges of the spring form with baking paper.
Mix in a bowl the mix for the crumble bottom and the butter.
Spread the crumb mixture over the bottom of the cake pan and press firmly with the convex side of a spoon.
Allow the cake base to set in the refrigerator for about 15 minutes.
Meanwhile, clean the orange and grate the orange zest. Squeeze out the orange.
Boil the cranberries with the orange zest, juice and sugar until the cranberry compote is bound.
Meanwhile, whisk the whipped cream in a bowl.
In a different bowl, mix the cake mix with the water and whisk in approx. 2 ½ minutes.
Beat the curd cheese through. Then sprinkle the whipped cream through it and spread it over the cake base.
Leave the cake in the fridge for approx. 4 hours. Meanwhile, let the cranberry compote cool down too.
Spread the cranberry compote over the cake shortly before serving.