Cherry swirl cheesecake

Cherry swirl cheesecake

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(23 ratings)

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Cooking time

Prep: 40 mins Cook: 45 mins

Skill level

For the keen cook

Servings

Serves 8

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
506
protein
10g
carbs
51g
fat
31g
saturates
19g
fibre
1g
sugar
41g
salt
0.3g

Ingredients

For the base

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

For the filling

  • 350g cherries, 200g of them stoned
  • 225g caster sugar
  • 500g medium-fat soft cheese
  • 1 tbsp cornflour
  • 2 eggs
  • 1 tsp vanilla extract
  • zest 1 orange
  • 200ml tub crème fraîche
  • icing sugar, for dusting

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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.

Recipe from Good Food magazine, July 2008

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Comments

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amdo0o's picture

can i use strawberries?
or tinned cherries?

c_foulk's picture
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My guests are still talking about this. Lovely

imabadpixie's picture
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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!

janneil's picture
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fantastic

aoifef's picture

Absolutely gorgeous, very easy and looks impressive.

rmevans's picture
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Excellent, made it for a dinner party. Everyone loved it!

krysta's picture
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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
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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
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Sorry, forgot to give a rating. Top marks for this one.

gquti26's picture
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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
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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
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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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