For the base
- 200g pack shortbread biscuits
- 50g melted butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
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 egg
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
For the topping
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.
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.
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.
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.