Spiced cranberry and orange cheesecake

Start by making the base. Crush the digestive biscuits and mix with the melted butter, cinnamon and nutmeg. Press the mixture into the base of a 23 cm springform tin. Chill in the fridge for 30 minutes

Next make the cheese filling. In a bowl, whisk the cream cheese, sugar, orange zest and juice until smooth. Gradually add the double cream and whisk until thick. Whisk in the cornflour and pour the mixture onto the chilled base

Preheat the oven to 160°C

Bake the cheesecake for 50–60 minutes until set but with a slight wobble in the centre. Turn off the oven and leave the cheesecake to cool inside

Now, make the cranberry topping. In a small saucepan, heat the cranberries, sugar, orange juice and cinnamon stick over medium heat until the cranberries burst and the mixture thickens. Let cool slightly

Spoon the cranberry topping over the cheesecake before serving and garnish with extra orange zest