Baked cherry cheesecake

Equipment

• 1 22cm springform pan
• 1 non-stick baking paper
• 1 bowl
• 1 small bowl
• 1 food processor
• 1 baking tray
• 1 knife
• 1 serving plate
• 1 tea strainer

Instructions

1. Butter the base of a 22cm springform pan and line with non-stick baking paper. In a bowl, combine biscuit crumbs and melted butter. Press firmly into the base of the pan and refrigerate for 30 minutes.
2. Preheat oven to 150°C. Mix cornflour and water together in a small bowl to make a runny paste.
3. Place cream cheese in a food processor and whiz until smooth, add ricotta and whiz again to combine. Add the eggs, cornflour mixture, sugar, lemon zest and juice. Whiz until all combined.
4. Pour 2/3 of the cream cheese filling into pan, sprinkle cherries over, and then cover with remaining cheesecake mixture.
5. Place onto a baking tray (just in case there is overflow or seepage from the springform pan). Bake in preheated oven for 1 hour. Check to see if the cheesecake is set in the middle, if not, bake for another 10-15 minutes.
6. Cool in pan, then run a knife around the edge of the pan, release sides of pan and transfer to a serving plate. I leave the cheesecake on the base of the pan.
7. Refrigerate until cold or needed. Just before serving, top with fresh cherries and dust with icing sugar (place icing sugar in a tea strainer and sprinkle from a height). What an impressive dessert! Serve with thick cream.