Cherry Cheesecake (Baked)
This Cherry Cheesecake is not for the faint-hearted! Using full-fat cream cheese and a substantial amount of creme fraiche, we created the creamiest baked cheesecake there ever was. With a cherry sauce swirl and served with some more juicy cherries on top, this is one of the most delicious cheesecakes we make! The best part is: it's made with frozen cherries, so you don't have to wait for the cherry season to enjoy this!
Equipment
- 18cm (7in) Spring Form Tin
Ingredients
For the Cherries:
- 240 g frozen cherries destoned
- 15 g caster sugar
- 1 tablespoon water
- 2 teaspoon cornflour
For the Crust:
- 120 g digestive biscuits
- 40 g dark chocolate chopped into small chunks
- 60 g butter melted
For the Cheesecake Filling:
- 400 g cream cheese room temperature
- 100 g caster sugar
- 145 g creme fraiche room temperature
- 2 medium eggs room temperature
Instructions
Make the Cherry Compote:
- Add cherries and sugar to a small saucepan on low-medium heat and cook stirring occasionally until juices are released.
- In the meantime, mix cornflour and water in a small bowl until there are no lumps left. Add this mixture to the cherries and stir to combine. Keep cooking for another 3 minutes, or until the juices start to thicken.
- Pour the cherry mixture through a fine sieve to separate the cherries from the juices. Cover the cherries and place them in the fridge until serving. Set the juices aside to cool down.
Make the Crust:
- Preheat the oven to 180°C Fan. Grease an 18cm (7in) springform tin with butter and line the bottom with a circle of baking parchment. Wrap foil on the bottom and up the outside walls of the springform pan (photo above).
- Bash the digestive biscuits with the end of a rolling pin in a large mixing bowl to make crumbs. Add the chopped dark chocolate and mix. Pour in the melted butter and mix until all the biscuit crumbs are coated. Tip the mixture into the prepared tin and press firmly down to form an even base.
- Bake in the preheated oven for 7 minutes.
- Take the tin out of the oven and leave to cool down. Reduce the oven temperature to 150°C Fan.
To Make the Filling:
- Using an electric handheld mixer beat the room temperature cream cheese and sugar for about 2-3 minutes until the mixture thickens slightly. Add the creme fraiche and beat again.
- One by one add the eggs in and gently mix them in until just incorporated.
- Place the springform tin in a baking tray with high rims (this will act as a water bath). Tip the cheesecake filling into the cake tin, on top of your biscuit base. Smooth out the top using a spatula. Dot the cherry sauce on top and using a knife swirl it around to create a pattern. Pour the leftover sauce in with the reserved cherries.
- Pour about 1.5-2cm of hot water in the baking tray around the cheesecake (the foil will protect the cheesecake from water seeping in). Place the cheesecake in the oven and bake for 45-50 minutes at 150°C.
- Your cheesecake should be set around the outer edges, but still have a good 7-8 cm wobble in the middle (the middle will cook in the residual heat).
- Leave the cheesecake in the closed oven for about 1 hour. Then open the oven door and leave it for another 30 minutes. Take it out and cool completely at room temperature before transferring to the fridge to chill for at least 5 hours, but ideally overnight!
- To serve, cut the cheesecake into slices and serve with the reserved cherries.
Nutrition
Calories: 287kcalCarbohydrates: 37gProtein: 7gFat: 13gSaturated Fat: 7gTrans Fat: 1gCholesterol: 69mgSodium: 332mgPotassium: 257mgFiber: 1gSugar: 26gVitamin A: 735IUVitamin C: 3mgCalcium: 101mgIron: 2mg
Tried this recipe?Let us know how it was!