Cherry swirl cheesecake

Cherry swirl cheesecake

Swirls of cherries ensure this sublime cheesecake has a summer flavour, perfect for a sunset dinner party outside

Difficulty and servings

For the keen cook

Serves 8

Preparation and cooking times

Preparation time

Prep 40 mins

Cook time

Cook 45 mins

Vegetarian

Vegetarian

Method

  1. Heat oven to 160C/fan 140C/gas 3. Butter a loose-based 20cm cake tin and line the base with baking parchment. Break up the biscuits, then pulse to fine crumbs in a food processor. Melt the butter with the syrup, then stir into the crumbs until they are evenly damp. Tip into the prepared tin and smooth with the back of a dessertspoon. Bake for 10 mins, then leave to cool. Reduce oven temperature to 150C/fan 130C/gas 2.
  2. Tip the stoned cherries into the rinsed-out food processor with 85g of the sugar. Blend until smooth, then tip into a small pan and bring to the boil. Simmer for 5-6 mins, stirring, until it forms a thick syrup. Cool.
  3. Rinse out the food processor again, then tip in the cheese, cornflour, eggs, remaining sugar, vanilla, orange and half the crème fraîche. Blend until smooth. Spoon half the mix into the tin, then spoon half the cherry purée evenly over the top. Spoon the remaining cheesecake mix over this. Stir the mix gently with a fine skewer to swirl the cherry purée through it. Bake for 45 mins, then turn the oven off and leave for 30 mins. Spread the remaining crème fraîche over the filling, then spoon the remaining cherry purée into the centre. Using a fine skewer draw the cherry purée through the crème fraîche to make a star pattern, wiping the skewer each time. Set the reserved cherries around the edge of the cheesecake, then dust with icing sugar. Chill until ready to serve.

Per serving

506 kcalories, protein 10g, carbohydrate 51g, fat 31 g, saturated fat 19g, fibre 1g, sugar 41g, salt 0,3 g

Recipe from Good Food magazine, July 2008.

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Latest comments and suggestions

Results 1-20

  • Binder photo elisabeth

    23 June 2008

    elisabeth commented on this recipe

    I'm assuming there isn't really 20 eggs in this recipe!!

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  • Binder photo Jess

    29 June 2008

    Jess commented on this recipe

    Very nice but didn't need the creme fraiche on top.

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  • Binder photo springbok

    01 July 2008

    springbok commented on this recipe

    wow excellent,why change anything,really delicious

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  • Binder photo celia

    02 July 2008

    celia commented on this recipe

    Can you use tinned cherries, I'm a bit lazy!

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  • Binder photo Natalie

    03 July 2008

    Natalie rated and commented on this recipe

    5 stars

    Followed the recipe exactly and it turned out looking and tasting gorgeous. My parents and boyfriend raved about it, as did the people at my mum's office. The creme fraiche topping hid the giant crack that formed in the middle very nicely.

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  • Binder photo Tako

    07 July 2008

    Tako rated and commented on this recipe

    4 stars

    I don't have a food processor so it was a bit difficult to make a cherry puree. My work people enjoyed a lot.

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  • Binder photo GraceW

    08 July 2008

    GraceW commented on this recipe

    I made this with no fat cream cheese and instead of creme fraiche used fromage frais instead. Absolutely yummy. No one could tell it was a low fat cheese cake and it was demolished in no time. Everyone was very surprised to learn it was low fat.

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  • Binder photo GraceW

    08 July 2008

    GraceW rated and commented on this recipe

    5 stars

    Sorry, forgot to give a rating. Top marks for this one.

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  • Binder photo QueenoftheSouth

    09 July 2008

    QueenoftheSouth rated and commented on this recipe

    5 stars

    What can I say..............orgasmic! You can substitute low fat creme fraiche, and low fat cheese (I used mixture of cottage cheese and low fat cream cheese), it's not difficult, and is simply divine!

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  • Binder photo Krystals

    28 July 2008

    Krystals rated and commented on this recipe

    5 stars

    I made this Saturday for my in-laws 25th wedding anniversary party, got brilliant feedback and my husbands Nan even asked for the recipe! Very tasty!!

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  • Binder photo Rachel

    10 August 2008

    Rachel rated and commented on this recipe

    5 stars

    Excellent, made it for a dinner party. Everyone loved it!

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  • Binder photo Aoifeg

    01 September 2008

    Aoifeg commented on this recipe

    Absolutely gorgeous, very easy and looks impressive.

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  • Binder photo Janet

    31 October 2008

    Janet rated and commented on this recipe

    5 stars

    fantastic

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  • Binder photo Robyn

    26 January 2009

    Robyn rated and commented on this recipe

    4 stars

    Not as hard as i thought. Took to a dinner party and the 8 year old there RAVED about it... I used tinned cherries as i couldnt find fresh ones this time of year... i think this worked fine but i would have preferred to drain them a bit longer than time would allow- the compot was a little runny. Only 4 stars as I don't think I'll make again... i would try something different!

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  • Binder photo CfOULK

    01 March 2009

    CfOULK rated and commented on this recipe

    5 stars

    My guests are still talking about this. Lovely

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  • Binder photo amdoo

    21 March 2009

    amdoo commented on this recipe

    can i use strawberries? or tinned cherries?

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  • Binder photo Dion

    30 March 2009

    Dion rated and commented on this recipe

    5 stars

    I used tinned cherries and it was great! Delicious! I would rather have used fresh cherries, but it's not the season for them yet... Will try that later

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  • Binder photo meridian

    30 July 2009

    meridian rated and commented on this recipe

    5 stars

    this was so easy & absolutely delicious will definitely make this again

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  • Binder photo Lizzie

    01 September 2009

    Lizzie rated and commented on this recipe

    5 stars

    A colleague baked this over the weekend and was generous enough to bring me a piece. Absolutely fab and she used tinned cherries. Can't wait to try it myself

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  • Binder photo Janet from Ampfield

    07 September 2009

    Janet from Ampfield commented on this recipe

    This is the best cheesecake I've ever made! I've changed the fruit to raspberries and also tried it with strawberries. They're both equally delicious. I also use digestive biscuits and butter for the base.

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Difficulty and servings

For the keen cook

Serves 8

Preparation and cooking times

Preparation time

Prep 40 mins

Cook time

Cook 45 mins

Vegetarian

Vegetarian

Ingredients

FOR THE BASE

  • 50g butter , plus extra for greasing
  • 140g shortbread biscuits
  • 1 tbsp golden syrup

FOR THE FILLING

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Per serving

506 kcalories, protein 10g, carbohydrate 51g, fat 31 g, saturated fat 19g, fibre 1g, sugar 41g, salt 0,3 g

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