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
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.
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.
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.
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.
To make the topping: Pour 150ml (¼ 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.
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.
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.
Don't try to skimp on the fat content! Reduced-fat soft cheese may contain ingredients that stop the cheesecake setting properly.