Cherry cheesecake
Cherry cheesecake has a chocolate crumb shell filled with a delicious cheesecake cream filling and is topped with fresh cherry sauce and fresh cherries.
Ingredients
For the base
- 230 g plain biscuits
- 50 g cocoa powder
- 130 g butter
- 3 tablespoon honey
- 1 teaspoon oil
For the cheesecake cream
- 250 g mascarpone at room temperature
- 300 ml double cream
- 20 g caster sugar
For the cherry topping
- 250 g fresh cherries
- 100 ml water
- 2 teaspoon lemon juice
- 1 tablespoon caster sugar
- 1 teaspoon cornflour
To serve
- 1 handful fresh cherries
- 1 teaspoon icing sugar optional
Instructions
To prepare the base
- Line a 20cm (about 8") diameter loose bottomed non stick tin with greaseproof paper and lightly brush with oil.
- Crush the biscuits.
- Place the butter and honey in a saucepan and heat gently until melted, stirring regularly.
- Add the crushed biscuits and cocoa powder to the melted butter and honey and mix well.
- Spoon the mixture into the lined tin, spreading evenly over the base and up the sides. Press into place with the back of a spoon.
- Leave to cool and then chill in the fridge until set (about 2 hours).
To prepare the cheesecake cream
- Place the mascarpone (at room temperature) in a bowl, add the caster sugar and mix.
- In a second bowl, lightly whip the double cream until it just starts to solidify.
- Add the lightly whipped cream to the mascarpone/sugar and fold in using a tablespoon.
- Cover the bowl and chill for a minimum of 1 hour.
To prepare the cherry topping
- Remove the stones from the cherries and cut into quarters.
- Place the cherries in a pan with the water, caster sugar and lemon juice and simmer gently for a few minutes until the cherries have softened.
- Stir in the cornflour and return to the heat for a couple of minutes.
- Leave to cool and then chill until ready to use.
To assemble the cheesecake
- Carefully remove the chilled base from the tin, remove the paper and place on a serving plate.
- Spread part of the cheesecake cream over the base. Spoon some of the cherry sauce over the cheesecake cream and then spread the remainder of the cheesecake cream over the top. Use a knife to carefully spread the cheesecake cream to the edges.
- Spoon either part or all the cherry sauce onto the top of the cheesecake depending on whether you want it to be partly or completely covered with sauce. Decorate with a few cherries and sift a little icing sugar over the top (optional) just before serving. Serve any remaining sauce alongside the cheesecake.
Nutrition
Calories: 595kcalCarbohydrates: 45gProtein: 7gFat: 45gSaturated Fat: 27gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 109mgSodium: 283mgPotassium: 278mgFiber: 4gSugar: 24gVitamin A: 1424IUVitamin C: 4mgCalcium: 109mgIron: 2mg
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