Cherry cheesecake

(46 ratings)
Cherry Cheescake
Cherry Cheescake
  • Serves: 8-10

  • Cooking time:

    Plus chilling time

Cherry cheesecake is a real winner - whether you make it for your family or dinner party guests, this luxurious cheesecake is sure to impress. Cherries are in season in the UK over summer, which makes this the perfect summer dessert. It's topped with cherries which are in equal measure tangy and sweet. If you're lucky enough to have a cherry tree in your garden, then this is the perfect dessert to make. You can easily make this cherry cheesecake the day before so it's ready whenever you want to dish it up. If you're hosting a party, on the day you can get on with other things and simply take it out of the fridge whenever you're ready to go.


For the base:

  • 175g (6oz) digestive biscuits
  • 2 level tsp light soft brown sugar
  • 30g (1oz) butter, melted

For the filling:

  • 300g carton full-fat soft cheese
  • 150g (5oz) caster sugar
  • Finely grated rind and juice 1 lemon
  • 142ml carton double cream
  • 11.7g sachet powdered gelatine
  • 2 medium egg whites

For the topping:

  • 350g (12oz) cherries, stoned
  • 6 level tbsp caster sugar
  • 1 level tbsp arrowroot
  • 20cm (8in) spring-clip round tin, lined with baking parchment

Don't try to skimp on the fat content! Reduced-fat soft cheese may contain ingredients that stop the cheesecake setting properly.


  1. To make the base: Crush the biscuits and stir in the brown sugar and melted butter, or whizz the ingredients together in a food processor. Press the mixture into the base of the lined tin and chill it until firm.
  2. To make the filling: Beat together the soft cheese, caster sugar and lemon rind and juice. Lightly whip the cream and fold it into the cheese mixture.
  3. Sprinkle the gelatine over 4tbsp water in a bowl and leave it to sponge for a few minutes, then dissolve it either in a microwave oven or over a pan of hot water. Whisk the egg whites until firm.
  4. Working quickly, before the gelatine sets, fold the gelatine into the cheese mixture and fold in the egg whites. Pour the mixture over the biscuit base and spread out to level the top. Chill until filling is firm.
  5. To make the topping: Pour 150ml ( pint) water into a pan and add the cherries and caster sugar. Bring to a gentle boil and simmer for 1-2 minutes until the cherries are just tender.
  6. Blend the arrowroot with 2tbsp water and add to the pan, stirring well so that the juices thicken. Simmer for 1-2 minutes, then remove the pan from the heat and leave the cherries to cool.
  7. Remove the cheesecake from the tin and peel away the lining paper and transfer it to a serving plate. Spoon the cherry mixture on top and serve.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 431(kcal)
  • Fat 28.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 3
(46 ratings)

Your comments


I cheat & use a tin of cherry pie filling


Its the nicest cheesecake I have ever made


its a really good cheese cake like the best i have made so far :D

John Hughes

I have just made this in slightly larger spring-clip round tin, 24in, it looks amazing, this will go with the roast dinner (chicken) my partner is making, she loves my baking, and more to the point so do i hehe..... happy baking peeps


hey! im doing this for a hot date, what you ladies reckon?


love this, i'm going to try it out in about 5 minutes! x


cherries are out of season at the momet, is it possible to use strawberries?

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