Baked cherry cheesecake
- 2 cups plain sweet biscuit crumbs (I used McVite’s Digestive
- 75g unsalted butter, melted
- 375g Philadelphia cream cheese, softened
- 500g ricotta
- 4 eggs
- 2 tablespoons cornflour
- 2 tablespoons cold water
- 1 ½ cups caster sugar
- 1 ½ cups morello cherries (I buy the 680g glass jar)
- Finely chopped zest and juice of 1 lemon
- Fresh cherries, to decorate
- 1 teaspoon icing sugar, to dust
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. Preheat oven to 150°C.
Mix cornflour and water together in a small bowl to make a runny paste. 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. Pour 2/3 of the cream cheese filling into pan, sprinkle cherries over, and then cover with remaining cheesecake mixture.
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.
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.
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.
Related Christmas recipes:
- Christmas-style coleslaw
- Christmas burgers with the lot
- Easy Christmas turkey
- Simple Christmas terrine
- Glazed baked ham
- Cranberry, prosciutto and pistacho stuffing
- Christmas tree biscuits
- Christmas pastry wreaths
- Sneaky mini Christmas puddings
- Easy Christmas pudding ice-cream
- Christmas cookies
- Christmas cupcakes with butter frosting
- Boiled Christmas pudding with brandy custard
- Mars Bar Christmas crackles
- Christmas fruit platter
- Christmas gingerbread families
- Light Christmas cake
- Easy Christmas jellies
- Spiced Christmas muffins
- Traditional panforte
- White Christmas crackles
- White Christmas slice
- I love baked cheesecake. And the lemon and cherries in this version cut through the richness. A nice cool alternative to Christmas pudding.
- Best of all, cheesecake can be prepared a day or two ahead of serving and kept nice and cold in your overloaded fridge. Added bonus: the taste improves while you are worrying about the turkey, doing a last minute clean of the house and wrapping presents at 11pm on Christmas Eve!
- Store leftover cherries in the jar in the fridge and use later in muffins or cakes.