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.
- 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
- 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.
- If using, soak cherries in cherry liquor in fridge overnight, then drain and reserve liquor.
- 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.
- 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.