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Lyn's cherry cheesecake recipe

Stephanie Alexander
Stephanie Alexander

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Lyn's cherry cheesecake
Lyn's cherry cheesecakeMarina Oliphant

The charm of this recipe is the contrast between the smooth, creamy filling and the fresh, juicy cherries. The filling is equally delicious used as a pastry cream for tartlets. The cherries can be stewed or preserved, but I love it best when they are fresh and very juicy. Remove the pips.

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Ingredients

  • 200g butter, melted

  • 1 tsp ground ginger

  • 350g wheatmeal biscuits, crushed into crumbs

  • 250g cream cheese or mascarpone

  • 2 tbsp kirsch

  • 1/2 cup pure icing sugar, sifted

  • 300mL creme fraiche

  • 300mL cream, stiffly whipped

  • 500g cherries, rinsed and stoned

Method

  1. Combine butter, ginger and biscuit crumbs. Press into a 22cm springform tin and even out base and sides using a straight-sided glass. Chill until firm.

    Work cream cheese, 1 tbsp of the kirsch and icing sugar in a food processor until smooth. Add creme fraiche. Scrape into a bowl and fold in cream. Spread onto chilled biscuit base and smooth down evenly. Chill for at least 1 hour.

    When ready to serve, remove cheesecake from tin and place on a serving plate. Sprinkle cherries with remaining kirsch and pile on top of cake. Cut with a knife dipped in hot water.

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Stephanie AlexanderStephanie Alexander is an Australian cook, restaurateur and food legend.

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Original URL: https://www.smh.com.au/goodfood/recipes/lyns-cherry-cheesecake-recipe-20111019-29vev.html