|Oven Temperature pre-heated||150ºC|
|Springform pan prepared with butter||22cm|
|2 sheets of foil to wrap pan||40cm x 40cm|
|Additional roasting pan to hold the springform pan||27 x 37 x 6cm|
|mini food mixer|
|stand mixer with the whisk attachment|
Very Cherry Cheesecake
- 115g unsalted butter
- 200g Nuttikrust biscuits (caramelised oat biscuits)
- 150g Almond flour
- 18g freeze dried fruit – I used figs, cherries and blueberries
- 40g lemon juice
- 500g medium fat cream cheese
- 175g caster sugar
- 4 x 55g free range organic eggs
- 12g cornflour
- 150g crème fraîche
- 250g double cream greek yoghurt
- 1 tsp vanilla extract
- zest of 1 lemon
- pinch of salt
- 500g sour cherries – I use frozen
- 20g brown sugar
- 12g cornflour
- squeeze of lemon juice
- Melt the butter in a bowl in the microwave for 30 second bursts until completely melted stirring between bursts
- In a mini food processor with a blade attachment blitz the dried fruit until dust forms. Pour into a separate bowl
- Add the lemon juice to the fruit dust and stir to soak the dust. Set aside
- In the same mini food processor blitz the biscuits to form fine crumbs.
- Add the biscuit crumbs, almond flour and melted butter to a bowl and stir to blend together.
- Pour into prepared springform pan and press down to cover the base of the pan. Freeze until ready to pour in the cheesecake batter
- In a stand mixer attached with a whisk, spoon in the cream cheese and sugar. Whisk on medium high speed for about 3-4 minutes, scraping down the sides to ensure the mixture is properly creamed.
- Add the sifted cornflour to the mix and whisk for about 30 seconds
- Add the eggs to the bowl, one at a time until mixed into the cheese mix with no yellow egg streaks visible. This should be down at a low speed
- Add the crème fraîche and yogurt to the bowl and continue to mix slowly until incorporated and no lumps are visible
- Lastly stir in the vanilla, zest and pinch of salt.
- Pour the cheesecake batter into the prepared springform pan filled with the biscuit crumb
- Spoon the fruit dust stirred with lemon juice on top of the cheesecake batter
- Take a wooden skewer and draw the skewer through the batter in circular motions to swirl the fruit mix through the batter to create a swirly pattern
- Wrap pan in foil sheets
- Place the foiled cheesecake filled pan inside the roasting pan and pour cold water into the roasting pan to create the baine marie ensuring no water gets into the tin
- Place the baine marie inside the preheated 150ºC oven and bake for 1 hour and 15 minutes. The top of the cheesecake should be jiggly but set. Switch off the oven, open the oven door and leave to cool.
- Remove from oven once cooled and lift out of the baine marie. Cover with with paper towel and a dinner plate on top of the paper towel. This absorbs the condensation. Place in the fridge to set overnight.
- To make the topping add all the ingredients to a pan and stir for 3-5 minutes to thicken the cherry juice to a syrupy consistency and ensure the cornflour is properly cooked.
- The next day take out the cheesecake from the fridge at least 1 – 2 hours before ready to serve. Pour the cherry topping into a serving bowl. Slice a piece and serve with the cherry topping on top and gently dripping down the sides. Make sure you leave some of the fruit swirl pattern visible. Whipped cream would also go well with the cheese cake. Alternatively blitz half the cold cherry topping a drizzle that over the cake.