Name: Cherry cheesecake slice
Cook time: 50 min
Total time: 1 h 20 min
Yield: 8
Cuisine: American
Ingredients: 200g pack shortbread biscuits; 50g melted butter; 2 x 300g tub soft cheese; 1 tsp vanilla extract; 175g golden caster sugar; 2 tbsp plain flour; 2 eggs; 50g golden caster sugar; 400g cherry pitted

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Cherry cheesecake slice

Cherry cheesecake slice

Barney Desmazery

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Serves 8

Easy

Prep: 30 mins

Cook: 50 mins

A star rating of 4.3 out of 5.16 ratingsRate

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An impressive looking dessert that is easy to serve - perfect for dinner parties and occasions

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Ginger chicken & peach salad

A star rating of 4.8 out of 5.8 ratings

Ingredients

Nutrition

Units:

MetricUS

For the base

200g pack shortbread

biscuits
50g melted butter

For the cake

2 x 300g tub soft cheese
1 tsp vanilla extract
175g golden caster sugar
2 tbsp plain flour
2 eggs

For the topping

50g golden caster sugar
400g cherry

pitted

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Nutrition: per serving

kcal533
fat32g
saturates19g
carbs57g
sugars42g
fibre1g
protein9g
salt1.09g

low

Method

step 1

Heat the oven to 160C/fan 140C/gas 3. Grease and line a loose-sided metal terrine tin (27 x 10cm, 7cm deep) or a similar size loaf tin with baking parchment. Tip the shortbread into a food processor and blitz into crumbs, then pour in the butter and continue to whizz until it’s the texture of smooth peanut butter. Press the shortbread mix into the base of tin.
step 2

Beat the cheese, vanilla extract and sugar until smooth then beat in the flour and eggs until completely combined – this can be done by hand or in a food processor. Pour the mix over the biscuit base and smooth with a spatula. Bake for about 1 hr until just completely set and tinged brown at the edges. Leave to cool out of the fridge, then refrigerate until completely cold.
step 3

While the cake is cooling sprinkle the sugar into a frying pan and place over a high heat until caramelised. Throw in the cherries and stew in the sugar for 3-4 mins until they are sticky and have released their juices, but haven’t collapsed too much. Leave to cool, then strain the cherry juice back into the pan. Place on a high heat and reduce the juice to a sticky syrup, set aside to cool. To serve, gently release the cake from the mould onto a board and leave at room temperature for 30 mins. Just before serving spoon the cherries over, drizzle with the syrup and cut into slices.

RECIPE TIPS

STICKY CHERRIES

Baking a cheesecake in a rectangle not only looks impressive, but makes it much easier to serve. The sticky cherries also make a great low-fat compote to serve with frozen yogurt or ice cream.

Recipe from Good Food magazine, July 2007

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A star rating of 4.3 out of 5.16 ratings

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