Delicious Cherry Cheesecake

This cherry cheesecake is a decadent dessert featuring a crunchy chocolate biscuit base, a smooth and creamy cheesecake filling, and a rich cherry topping. Perfect for special occasions or a luxurious treat, this cheesecake offers a delightful balance of textures and flavours.

Prep Time 30

Cook Time 1 10

Cooling 5

Total Time 6 40

Servings Portions

Ingredients

Chocolate Biscuit Base:

250 g chocolate biscuits digestive or rich tea
100 g unsalted butter melted

Cheesecake Filling:

600 g full-fat cream cheese room temperature
100 g caster sugar
2 tsp vanilla extract
3 large eggs free range
150 ml double cream

Cherry Topping:

400 g cherries pitted fresh or frozen
100 g caster sugar
1 tbsp lemon juice
1 tbsp cornflour mixed with
2 tbsp water

Instructions

Prepare the Chocolate Biscuit Base:

Preheat your oven to 160°C (140°C fan)/ 320°F/Gas Mark 3.
Place the chocolate biscuits in a food processor and blitz until finely crushed. Alternatively, place them in a sealed plastic bag and crush with a rolling pin.
250 g chocolate biscuits
Mix the biscuit crumbs with the melted butter until well combined.
100 g unsalted butter
Press the mixture firmly into the base of a 23cm springform cake tin, ensuring an even layer.
Bake for 10 minutes, then set aside to cool.

Make the Cheesecake Filling:

In a large bowl, beat the cream cheese with the caster sugar until smooth and creamy.
600 g full-fat cream cheese, 100 g caster sugar
Add the vanilla extract and eggs, one at a time, beating well after each addition.
2 tsp vanilla extract, 3 large eggs
Stir in the double cream until fully incorporated.
150 ml double cream
Pour the cheesecake mixture over the cooled biscuit base, smoothing the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until the edges are set but the centre still has a slight wobble.
Turn off the oven and leave the cheesecake to cool inside with the door slightly ajar for 1 hour. This helps prevent cracks from forming.
Once cooled, refrigerate the cheesecake for at least 4 hours or overnight.

Prepare the Cherry Topping:

In a medium saucepan, combine the cherries, caster sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the cherries release their juices and the mixture begins to simmer.
400 g cherries, 100 g caster sugar, 1 tbsp lemon juice
Combine the cornflour and water and stir well. Add the cornflour mixture and stir continuously until the sauce thickens and becomes glossy.
1 tbsp cornflour, 2 tbsp water
Remove from heat and allow the topping to cool to room temperature.

Assemble the Cheesecake:

Once the cheesecake has chilled, remove it from the tin and transfer it to a serving plate.
Spoon the cooled cherry topping over the cheesecake, spreading it evenly.
Slice and serve the cheesecake, enjoying the perfect blend of chocolatey crunch, creamy filling, and tangy cherry topping.

Notes

This cherry cheesecake is a showstopper dessert that’s sure to impress. Its rich flavours and beautiful presentation make it an excellent choice for entertaining or treating yourself to something special.

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