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.
