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Cherry Cheesecake
Discover our Cherry Cold Cheesecake recipe, a delicious cheesecake with the glorious flavour of fresh cherries.
Discover our Cherry Cold Cheesecake recipe, a delicious cheesecake with the glorious flavour of fresh cherries.
Prep time
30 minutes
Cooking time
1 hour
Servings
6
Difficulty
Medium
Ingredients
Cake
200g full fat cream cheese
200ml Elmlea double (whipped)
100g icing sugar
1 rounded teaspoon powdered gelatin (5g)
70ml boiled water
Pie crust
125g crushed biscuits
40 grams Stork
Cherry sauce
100g stoned cherries
2 ½ tablespoons sugar (30g)
1 level teaspoon arrowroot (2g) (mixed with 1 tablespoon of water)
Instructions
Steps
Whip the Elmlea until thick. Beat the cream cheese with the sugar and fold in Elmlea. Dissolve gelatin as per pack instructions in 70ml water. Cool and add to the mixture.
In a saucepan melt the Stork, add it to the biscuit crumbs and mix well. Spoon crumb mix into the base of the 20cm diameter springform tin (brushed with Stork).
Pour the cheese mixture over the biscuit base. Place into the fridge for about an hour.
In the meantime warm up cherries with sugar until the sugar dissolves. Add the arrowroot and heat through until the mixture thickens. Cool.
When the cherries are cold, spoon over the cheese filling.
