Cherry cheesecake slice

Recipe uploaded by

Barney Desmazery

9 ratings

Recipe by Barney Desmazery

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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.
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.
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.

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.

Per serving

533 kcalories, protein 9g, carbohydrate 57g, fat 32 g, saturated fat 19g, fibre 1g, salt 1.09 g

Latest comments and suggestions

• claire-success

  17 November 2007

  claire-success rated and commented on this recipe

  

  Not as good as I had hoped for - started to 'burn' before the allocated 1 hour was up. Tastes ok but looks overdone - even the cherries couldn't hide that.x

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• Kev's Food

  22 November 2007

  Kev's Food commented on this recipe

  Made this one lots of times now - have varied some of the ingredients to make, white chocolate and dark chocolate versions. Latest success was a coffee flavoured one - which went down a storm. Have to say that I didn't put the cherries on any of them!

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• Kev's Food

  22 November 2007

  Kev's Food rated this recipe

  

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• Nicki

  19 December 2007

  Nicki rated and commented on this recipe

  

  made it twice now first time cme out lovely but the second time was not quite so good and i can't work out why

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• Paul

  22 February 2008

  Paul rated and commented on this recipe

  

  Great recipe! Works every time for me *touch wood* The rectangle shape makes it so much more interesting and modern, I really hope my friends dont see this recipe as I get serious browny points whenever I make it. I use regular caster sugar as I feel it looks nicer when lighter in colour- looks great on a black plate.

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• Jintyb

  08 April 2008

  Jintyb commented on this recipe

  A little disappointing, I found it to be too sweet for my taste. Needed the tartness of the cherries to compensate.

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• JUDITH

  25 April 2008

  JUDITH rated and commented on this recipe

  

  Have made this countless times, with and without cherries. Used digestives instead of shortbread to make it less sweet, but cooks beautifully, even in new oven (which I'm still getting used to). The idea of using loaf tin, is simple, but brilliant.

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• Rachel

  24 August 2008

  Rachel rated and commented on this recipe

  

  Excellent recipe. The only problem is I don't have the correct tin. I used a coventional loaf tin and lined it well leaving some paper to grab on so I could gently get it out which was a little difficult.

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• Heather T

  14 September 2008

  Heather T commented on this recipe

  Easy to make- made the base with amaretti biscuits instead of shortbread and put a tablespoon of cherry brandy in with the cherries - fantastic. I would make it again.

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• chrissie

  31 October 2008

  chrissie rated and commented on this recipe

  

  I love this cake. It is so easy to make. Made it also with digestives. Didn´t use cherries and didn´t miss them either.

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• Ana

  18 April 2009

  Ana rated and commented on this recipe

  

  Very nice! Was the first cheese cake I've ever made and it turned out very tasty! Goes really well with the cherries, too! I also used digestives instead of the shortbread and funnily mine took even longer than 1h to cook but I probably have my oven to blame...

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• melissah

  18 April 2009

  melissah commented on this recipe

  would love to make this, but am struggling to find fresh cherries, am i going blind or are they out of season..if so when do they return?

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• Leone

  01 August 2009

  Leone rated and commented on this recipe

  

  Just made this cheesecake for myself and family, i think the success of it is all down to the cherries. The cherries i bought did not have much flavour and were not juicy enough, so did not produce enough syrup. Other than that it turned out well. Next time i will taste the cherries before buying. We have had a terrible summer so far, with not enough sun to fully ripen cherries or any other fruit for that matter..... now cherries from Turkey are something else!! shame we can't buy them here. Next time i will try a different base of digestive biscuits. I made it in a round springform tin as did not have a rectangular collapsible one. I have seen other cheesecake recipes where the tin is wrapped in foil then placed in a deeper baking tin with water half way up the sides. Is this to stop it browning?

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• jenniferbarnes

  22 August 2009

  jenniferbarnes commented on this recipe

  is going to make this now!!!! cherries are near the end of their season about now by the way so you'd better make this in the next couple of weeks if need be!!!!

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Ingredients

FOR THE BASE

• 200g pack shortbreads biscuits
• 50g melted butter

FOR THE CAKE

• 2 x 300g tub soft cheese , Philadelphia is good
• 1 tsp vanilla extract
• 175g golden caster sugar
• 2 tbsp plain flour
• 2 eggs

FOR THE TOPPING

• 50g golden caster sugar
• 400g cherries , pitted

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 30 mins

Cook 50 mins

Ingredients

FOR THE BASE

• 200g pack shortbreads biscuits
• 50g melted butter

FOR THE CAKE

• 2 x 300g tub soft cheese , Philadelphia is good
• 1 tsp vanilla extract
• 175g golden caster sugar
• 2 tbsp plain flour
• 2 eggs

FOR THE TOPPING

• 50g golden caster sugar
• 400g cherries , pitted

Per serving

533 kcalories, protein 9g, carbohydrate 57g, fat 32 g, saturated fat 19g, fibre 1g, salt 1.09 g

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