• Prep Time >60 minutes
  • Cook Time 60 minutes
  • Serving For 8 people
  • Difficulty Normal

Recipe Description

Cheesecakes are an all-time favourite, appropriate for any occasion.

For a special twist, whip up this Cherry Cheesecake made extra delicious with a dash of cherry liquor.

This recipe was first published in Flavours magazine.

This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • For the base
  • 70g margarine, melted
  • 150g digestive biscuits, crushed
  • 20g cornflakes, finely crushed
  • 10g brown sugar
  • 10g cocoa powder
  • For the filling
  • 450g canned pitted cherries, drained
  • 4tbsp cherry liquor, optional
  • 250g Philadelphia cream cheese
  • 250g Sour cream
  • 75g castor sugar
  • 1½tsp cornstarch
  • 2large eggs, beaten
  • 1 lemon, zested


  1. Mix the base ingredients well and spread over a removable base of a 20cm round pan. Refrigerate for 1 hour. Wrap cake pan with 2 layers of heavy duty foil.
  2. If using, soak cherries in cherry liquor in fridge overnight, then drain and reserve liquor.
  3. Preheat the oven to 150°C. Beat cream cheese, lemon zest, sugar, corn starch and 2 tbsp liquor, if using, with electric mixer until light and fluffy. Beat in the eggs then mix in sour cream. Fold in half the cherries.
  4. Pour cheese mixture into prepared base. Place remaining cherries on top. Bake in water bath for 1 hour. Cool cake in the oven with the door ajar for 1 hour, then cool completely on a rack. Refrigerate overnight, covered.

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