Cherry cheesecake slice

Cherry cheesecake slice

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(11 ratings)

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Cooking time

Prep: 30 mins Cook: 50 mins

Skill level

Easy

Servings

Serves 8

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
533
protein
9g
carbs
57g
fat
32g
saturates
19g
fibre
1g
sugar
42g
salt
1.09g

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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Method

  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.

Recipe from Good Food magazine, July 2007

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Comments

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judithbuckland's picture
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Iced slice

tourer-dan's picture
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Not as good as I had hoped. However, I used cheap value cream cheese and it had only chilled for 2 hrs before I cut it and it wasn't cold, so maybe that could also be why the texture was a little 'scrambled -eggy'. The cherries need a bit of booze in them too and I struggled to get the syrup right, once I added the cherries, the sugar cooled and the syrup started to set solid. I had to add some boiling water and melt it down again, but some hard crystals remained. I would try again, as there's no reason why it shouldn't be great.

perri.luparia@googlemail.com's picture

1st time I'd ever made a baked cheesecake. I made mine with raspberries, strawberries and blueberries. I gently cooked them with a little water then when it had reduced I piled the fruit on top and made a coulis with the remainder.......It went down a storm and I've just had the slither that was left over today (2 days later) and the texture is much better, so next time I shall make it 2 days in advance and just pop the fruit on last minute :-)

red1ribbon's picture
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The first time I made this in a round cake tin it turned out fab, so my Boyfriend asked me to make it again for a dinner party. Thought I would try making it in the loaf tin, to make it look more impressive. One word. Disaster!

I followed insructions to the letter, just like last time. After an hour and a half, the cheesecake still did not look totally set, left it another 10mins and took out. All fell apart once taken out of the loaf tin. Made brownies instead.

jenni_barnes's picture

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!!!!

rockmusicianswife's picture
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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?

melsbells's picture

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?

anabel9335's picture
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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...

defisto's picture
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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.

thorntonh's picture

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.

mcleora's picture
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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.

judithbuckland's picture
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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.

jintyb's picture

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

ppaulyy's picture
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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.

nicki2135's picture
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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

kevyspen's picture
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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!

claire-success's picture
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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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