Cranberry Stripe Cheesecake

For the cranberry filling: place the cranberries, sugar and water in a pan and bring to a boil over a low heat, stirring. Gently boil, stirring until thick and syrupy and reduced to about 450ml|2 cups. Remove from the heat and leave to cool completely.

Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 23cm|9" springform tin.

For the crust: mix together all the ingredients in a mixing bowl until combined. Press onto the base and up the sides of the tin. Cover and chill while you make the filling.

For the cheesecake: beat together the cream cheese, sugar and flour until smooth.

Add the eggs, one at a time, beating well after each addition.

Add the cream and vanilla and beat until incorporated.

Pour half the cheesecake filling into the crust. Take about 1/2 cup of the cranberry filling and spoon lines across the cheesecake filling.

Top with the remaining cheesecake mixture and repeat the process with the cranberry filling. You will have leftover cranberry filling which can be served with the baked cheesecake.

Place the tin on a baking tray and bake for 15 minutes.

Reduce the oven temperature to 120°C (100° fan) 250°F gas 1/2 and bake for a further 60-70 minutes until firm, but still a little wobbly in the centre. Cool completely in the turned off oven, before removing from the tin.