Cherry swirl cheesecake

Cherry swirl cheesecake

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(23 ratings)

Prep: 40 mins Cook: 45 mins

A challenge

Serves 8
Swirls of cherries ensure this sublime cheesecake has a summer flavour, perfect for a sunset dinner party outside

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal506
  • fat31g
  • saturates19g
  • carbs51g
  • sugars41g
  • fibre1g
  • protein10g
  • salt0.3g
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Ingredients

For the base

  • 50g butter, plus extra for greasing

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 140g shortbread biscuits
  • 1 tbsp golden syrup

For the filling

  • 350g cherry, 200g of them stoned

    Cherry

    che-ree

    One of the delights of the summer, cherries are much loved for their succulent texture, flavour…

  • 225g caster sugar
  • 500g medium-fat soft cheese
  • 1 tbsp cornflour
  • 2 eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tsp vanilla extract
  • zest 1 orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 200ml tub crème fraîche
  • icing sugar, for dusting

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.

  4. 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.

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Comments (38)

pillet's picture
5

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

dionth's picture
5

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

amdo0o's picture

can i use strawberries?
or tinned cherries?

c_foulk's picture
5

My guests are still talking about this. Lovely

imabadpixie's picture
4

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!

aoifef's picture

Absolutely gorgeous, very easy and looks impressive.

rmevans's picture
5

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

krysta's picture
5

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!!

queenofthesouth's picture
5

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!

gquti26's picture
5

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

gquti26's picture
5

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.

takowako001's picture
4

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

natalie208's picture
5

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.

celiahc's picture

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

springbok's picture

wow excellent,why change anything,really delicious

jessicajwilson's picture

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

exs694's picture

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

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