Cherry Cheesecake Recipe

a Valentine's heart made from mini cakes
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 Updated 01/01/2016

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Cheesecake is an old favourite for dessert that is always welcome and easily prepared in advance.


    For the base:
  • 4 tablespoons organic butter
  • 4 tablespoons crushed digestive biscuits

  • For the cheesecake:
  • 3 cups curd cheese
  • 1/2 pint organic double cream
  • 1 lemon
  • 3 tablespoons sugar
  • 1 sachet gelatin or equivalent agar agar
  • frozen or fresh stoned black cherries, about 3/4 lb
  • 2 tablespoons brandy
  • 1 tablespoon icing/confectioner's sugar
(see measure conversions for more information on quantites)


  1. Melt the butter and work the biscuit crumbs into it.
  2. Press mixture into the base of a loose bottomed 8-inch cake tin.
  3. Chill.
  4. Put the cherries in the brandy and stir in the icing sugar.
  5. Whip the cream until stiff.
  6. Sieve the curd cheese onto the cream and mix together.
  7. Grate a little of the lemon rind and squeeze out about 1 tablespoon of juice from the lemon.
  8. Add this to the cheese mixture.
  9. Melt the gelatin in about 2 tablespoons of hot water and when quite dissolved stir carefully into the cheesecake mixture.
  10. Pile this onto the biscuit base and chill for as long as possible, preferably over night.
  11. Before serving drain the cherries and spoon onto the cheesecake.
  12. Push cheesecake out of tin and serve.

Prep Time: 640 minutes

Yield: 4 portions


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