1 cup frozen cranberries
½ cup fresh orange juice
2 tsp sugar
½ cup rolled oats
½ cup wholemeal flour
⅓ cup brown sugar
60 g melted light margarine
500 g softened extra light cream cheese
¾ cup sugar
1 tsp vanilla essence
¼ cup skim milk
4 free-range eggs, lightly whisked
- Put 1 cup frozen cranberries, ½ cup fresh orange juice and 2 tsp sugar in a medium saucepan. Bring to the boil over high heat. Reduce heat and simmer, stirring occasionally, for 12 minutes or until cranberries soften. Cool. Transfer to food processor and process until smooth. Pour through fine sieve to get 1⁄3 cup, discarding solids.
- Preheat oven to 180°C (fanforced). Line a 22 x 32cm slab tin with baking paper. Place ½ cup rolled oats in food processor and process until coarsely chopped. Mix with ½ cup wholemeal flour, 1⁄3 cup brown sugar and 60g melted light margarine until well combined. Press into the pan (it will only be a thin layer).
- Beat 500g softened light cream cheese, ¾ cup sugar and 1 tsp vanilla essence in a bowl until smooth. Beat in 1⁄4 cup skim milk. Add 4 x 60g eggs, lightly whisked, and beat until just combined. Spread over crust. Drop teaspoonfuls of cranberry mixture on top of cream cheese mixture. Swirl with a fork to create a marble effect. Bake for 25 minutes, or until the centre is just set. Set aside to cool. Cover and place in fridge for at least 4 hours, or until well chilled and firm