Preheat oven to 180°C (160°C fan) mark 4. Lightly grease and line base and sides of a 20.5cm (8in) round springform cake tin with baking parchment. Next, make the base by mixing together the crushed biscuits, cocoa powder, caster sugar and melted butter. Press mixture into the base of the tin. Bake for 10min, then take out of oven and lower oven to 140°C (120°C fan) mark 1.
Step 2
Meanwhile, in a large bowl beat together the cream cheese, sugar and cornflour until smooth. Gradually add the eggs, beating after each addition. Stir in the cream and most of the dried cranberries.
Step 3
Empty the filling into the cake tin, then dot over the spoonfuls of cranberry sauce, swirling it slightly to mix it into the filling (be careful to not stir up the base). Scatter over the remaining dried cranberries.
Step 4
Bake for 1hr 15min or until there is only a slight wobble when the tin is gently tapped. Cool, then chill for at least a few hours.
Step 5
Remove cheesecake from the tin, peel off the base lining paper and transfer to a plate or cake stand. Peel off side paper and serve.
For a chocolate topping, melt 25g (1oz) of your favourite chocolate in a bowl set over a pan of simmering water. Drizzle over the cheesecake, then chill until set.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
