Cherry cheesecake

Cherry cheesecake

From
Tea and Cake
Serves
6-8

Ingredients

Quantity Ingredient
150g digestive biscuits
60g melted butter
200g soft cream cheese
110g caster sugar
1 lemon, zested
2 eggs
150g curd cheese or ricotta
200g cottage cheese
500g pitted cherries, halved
80ml water
2 tablespoons caster sugar, additional
1 tablespoon arrowroot
1 tablespoon cold water, additional

Method

  1. Place biscuits in a food processor and whiz to form small crumbs; add melted butter and process briefly. Press biscuits into the bottom of a 22 cm springform cake tin. Place in the refrigerator to set, for at least 20 minutes.
  2. Preheat oven to 170°C.
  3. Beat cream cheese, sugar and lemon zest until smooth. Add eggs one at a time, beating after each addition. Fold through curd and cottage cheese.
  4. Take the cake tin and wrap the outside base with foil, using two pieces to cover the base. This prevents water seeping into the cake during cooking.
  5. Place the cake tin in a deep baking tray. Pour in cheesecake filling over biscuit base. Pour boiling water into the baking dish to come halfway up the cake tin. Place carefully in the oven. Cook for 1 hour, or until the cake is just set, with some hint of wobble still. Allow to cool on a cooling rack before refrigerating, preferably overnight.
  6. Place water and sugar in a saucepan and bring to the boil. Add cherries. Dissolve arrowroot in cold water and add to cherry mixture; stir until thick. Pour cherry mixture over cold cheesecake and return to the refrigerator for about 30 minutes, or until set.

Variation

  • For a raspberry cheesecake, substitute raspberries for cherries.
Tags:
Tea and Cake
sweets
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