Fresh Cherry Cheesecake
This ultimate cherry cheesecake is made from scratch and is very easy to make. So, if you are looking for a show stopping dessert, look no further – this is it
Fresh Cherry Cheesecake
For this Cherry Cheesecake I use a 16 cm square cake tin simply because I like a deep filling and prefer cutting it into squares rather than wedges:
For the base:
200 grams digestive biscuit crumbs or any other biscuits you like
50 grams sugar
125 grams melted butter
Filling:
400 grams full fat cream cheese (Philadelphia)
220 grams sour cream
140 grams white sugar
3 eggs at room temperature
2 teaspoons pure vanilla extract
Zest of 1 lemon/orange
150 grams fresh cherries (cleaned and pitted) If using tinned cherries, dry them well before adding to the mixture
For the base:
Combine the biscuit crumbs, sugar, and melted butter in a medium size bowl. Mix well. Spread the crumbs over the bottom of your cake tin, press gently with a spoon or a glass with flat bottom.
Place in a preheated oven at 180ºC for about 15 minutes, remove and allow to cool
For the cheesecake: Preheat your oven to 170º C.
In a large mixing bowl or in your electric mixer beat the cream cheese until creamy and smooth. Add the sugar and eggs and beat until well combined. Add the vanilla extract, lemon zest, and sour cream and beat until well combined (this will take about a minute). Then gently fold in the cherries. Add to the base and
Bake for about 1 hour or until the filling is set.
Paul’s Notes:
I personally like to place some of my cherries in a saucepan with about a tablespoon of sugar and cook gently until they become coated in gorgeous syrup, then when my cheesecake has cooled, just before serving, pour the cherries & syrup over the top of the cheesecake. If the syrup is a little runny you can add a small amount of either cornflour or arrowroot to thicken it slightly.
Category: Baking, British, Cakes, Pastries & Biscuits, Cuisine, Desserts & Puddings, Pies & Tarts, Recipes, Teatime Treats, Snacks, Party Food, Vegetarian,, Vegan & Free From
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Hi Chrissie,
This is from my website page
For the base:
200 grams digestive biscuit/graham cracker crumbs or any other biscuits you like
50 grams sugar
125 grams melted butter
Filling:
400 grams (14 oz) full fat cream cheese (Philadelphia)
220 grams (8oz) sour cream
140 grams (5 oz) white sugar
3 eggs at room temperature
2 teaspoons pure vanilla extract
Zest of 1 lemon/orange
150 grams fresh cherries (cleaned and pitted) If using tinned cherries, dry them well before adding to the mixture
Hi Mr Paul For the base of the fresh cherry cheese cake you didn’t say which 50gms of sugar to use. Regards Christine.
Hi, I just copied this from the recipe page on my website: “For the cheesecake: Preheat your oven to 170º C.
In a large mixing bowl or in your electric mixer beat the cream cheese until creamy and smooth. Add the sugar and eggs and beat until well combined. Add the vanilla extract, lemon zest, and sour cream and beat until well combined (this will take about a minute). Then gently fold in the cherries. Add to the base and
Bake for about 1 hour or until the filling is set.”
Hello Mr Paul,
This recipe seems unfinished. I assume after folding in the cherries, I put the mixture on top of the biscuit base and put in the fridge for a few hours. Or do I cook it? ( it has eggs in it)
Also the photo does not fit this recipe. In the photo, the cherries are not mixed with the cheesecake.
I’m confused,
Lisca