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Fresh Cherry Cheesecake

5.0/5 rating 1 vote
  • Serves: 6
  • Prep Time: 15 mins
  • Ready in: 5 mins
  • Difficulty: Easy
  • Print:
Fresh Cherry Cheesecake
 

Ingredients

  • 250g fresh pitted cherries
  • ½ packet rich tea biscuits
  • 55g salted butter, melted
  • 2 tbsp runny honey 
  • ½ tsp grated nutmeg
  • 300g cream cheese, at room temperature
  • 200g good quality maple syrup
  • 300mls whipping cream, lightly whipped and not too cold
  • 6 small leaves gelatine (10g)
  • 4 medium egg whites at room temp
  • 2 tbsp caster sugar
  • pinch cream of tartar
  • 350g fresh pitted cherries, chopped quarters
  • 100g caster sugar
  • 2 tbsp cornflour or arrowroot
  • water
  • ½ fresh lemon juice

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Method

  • Soak the gelatine in cold water for about 5 minutes.
  • Place the biscuits in a Magimix and blitz, add the melted butter, nutmeg and honey.
  • Line a 9 x 2-inch-deep springform tin base with baking parchment
  • Pack the crumb base carefully into the lined tin.
  • Cut the 250g of fresh cherries into small pieces, spread evenly over the biscuit base, and set in a fridge, 20 minutes.
  • Place the cream cheese into a mixing bowl and add the maple syrup. Whisk until the cheese is soft and creamy. It should take about 3-4 minutes.
  • Lightly whisk the egg whites until they are starting to break, then add the castor sugar and cream of tartar and continue to whisk to a soft foam. Do not over whisk.
  • Quickly melt the gelatine and add to the cream cheese and maple syrup mixture. Stir in well and quickly, so the gelatine does not set in lumps (that’s why the cheese is at room temperature). Next fold in the egg whites and pour into the prepared flan or tart tin. 
  • Set in a fridge for a least 1 hour.
  • Place the cherries, sugar and water into a small saucepan and just simmer.
  • Mix the starch and water together, then add to the cherries and sugar to thicken, but take care not to over thicken, then cool.
  • Use a blowlamp to run around the outside of the chilled cheesecake to release from the tin and carefully open.
  • Cut into wedges and serve with the compote spooned over. 

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