Christmas cranberry cheesecake

This quick setting light textured cheesecake is the perfect answer to an alternative to the richness of Christmas pudding... the fruity cranberry coulis cuts through the soft and creamy filling and the buttery shortbread. Happy Christmas!

• Preparation: 25 mins
• Serves: 10

What you need:

• 200g (7oz) shortbread or digestive biscuits, crushed
• 40g (1 1/2oz) butter, melted
• 405g can Carnation Condensed Milk Light
• 300g tub full fat soft cheese
• juice 2 large lemons
• 300g pack frozen (and defrosted) or fresh cranberries
• 100g (3 1/2oz) caster sugar

You will also need:

• 20cm (8in) spring form tin, base lined with baking parchment

What you do:

1. Crush the biscuits in a blender or in a double lined bag with a rolling pin. Mix together the crushed biscuits and melted butter then lightly press into the tin. Chill while you make the filling.
2. Beat the condensed milk and cream cheese together until completely smooth. Add the lemon juice and combine thoroughly - the mixture should thicken. Spread the creamy filling over the base. Chill for 4 hours.
3. Tumble the berries into a small pan with the sugar and 100ml (3fl oz) water, cover and simmer for 5 minutes until the berries are soft and pulpy. Push the mixture through a sieve and chill the cranberry coulis until ready to serve.
4. Remove the cheesecake from the tin and place on a serving plate. Gently pour the cranberry coulis over the cheesecake, spreading out to the edges to serve.

Cook's tip:

- For a quick version of this recipe - crumble the shortbread into 10 small wine glasses or small tumblers, make the filling and spoon on top of the crumbs, chill for 1 hour. Meanwhile make the cranberry coulis and pour over to serve.

- Add a sprinkling of ground almonds to the biscuit base or use different biscuits for this recipe - try dark chocolate chip cookies or digestives.

- This cheesecake sets perfectly without the need for gelatin thanks to the natural setting effect of lemon juice on condensed milk.

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