Cherry swirl cheesecake

Cherry swirl cheesecake

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(24 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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    For the base

    • 50g butter, plus extra for greasing



      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



      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



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

    • 1 tsp vanilla extract
    • zest 1 orange



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

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


    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 (39)

    WB's picture

    Looks good, tastes good! Very easy to make, using jar cherries from Lidl (well drained). I used gluten free shortbread for the base as I had a friend with coeliac disease coming and reduced sugar to 200g. Enjoyed by all. Might try with raspberries next time for a tangier flavour.

    baking_beginner's picture

    Made this for our christmas pot luck at work. Messed up a little by adding all the creme fraiche to the cheesecake mixture, so I didn't have any spare for the topping, but it still worked out okay baked without the creme fraiche topping. Looked really fancy at the pot luck and everyone enjoyed it. Definitely would make again.

    sirbosslady's picture

    First time making it, should it be wobbly after cooking and 30 mins oven? Many thanks

    sueinspain's picture

    This is a super recipe. Made this lots of times and gets great reviews from guests. Have used jars of cherries when can't get fresh - just as good and without the hassle of stoning!

    leeporter's picture

    OMG! mary you done it again. love it.

    cakeanyone's picture

    Cookies, I've made this a few times now and each time the mixture is very liquid and I also end up dropping the cherry mixture into it, but this is fine. And yes, it should have a slight wobble to it. This is months after your posting so you're probably fine with it now but hope this helps anyway :)

    m_saafan's picture

    I live in Egypt, could someone please tell me, by example, what do you mean by soft cheese and medium-fat soft cheese? Would be very grateful..

    mizmariah's picture

    This is so yummy - I received compliments from everyone who tasted it! I don't have a food processor so it was a bit tricky getting the cherry puree smooth, but it worked out fine in the end. Might use less sugar next time, the cake is a bit too sweet but luckily the orange balances it.

    alexcooles's picture

    For me it's too cheesey tasting, yes I know it's a cheesecake, but it's more like a savoury tasting dish than sweet. The cherry sauce bit on top was very stiff and gel-like aswell. My friends liked it, but unfortunatly I did not. Guess I gotta sweet tooth!

    natty82's picture

    Hi all,

    My step 3 for this (the adding of the cheese etc) was basically a liquid- Is this how it's meant to be?! I found it very hard then to put a layer of the cherry compote on top, I just ended up "dropping" it in (which looked very "swirly" so I guess was OK!!!!)-
    I also found it a little difficult to tell when it was cooked (is it supposed to be solid or a little "wobbley")
    It tasted fine but would appreciate some pointers from anyone else who has made this!!!!!

    susiebonnie's picture

    Wow Wow Wow what a wonderful recipe, tasted absolutely delicious, and easy to make.
    Emptied the biscuit tin of all odds and ends and crumbs to make the base, it worked fine.
    Will be making it again without a doubt.

    stew-c's picture

    A good recipe made this a few times, made it last time with 100 grm of canned mandarin oranges (without the juice) just blitzed them in the food processor made the syrup as in part 2 stirred this into the mixture. When cooled grated on some plain dark chocolate, it seems you can't go wrong, a really flexible recipe

    stew-c's picture

    This was the first time I have made cheesecake and it was very good will use this recipe again and try like others various soft fruits.

    strangeinplaces's picture

    Came out perfectly and absolutely delicious. Needed a little bit longer in oven than suggested. Pleasantly surprised how delicious it was. I used tinned cherries - worked out fine

    xona144's picture

    i love it it good

    alexander1984's picture

    This is an absolutely delicious cheese cake. Only gripe is that the paper stuck to the base of the cake... other than that, fantastic!

    cakeanyone's picture

    This is to die for and my husband, whose favourite dessert is cheesecake, said it was the best he'd ever tasted! Substituted soft cheese and creme fraiche for low fat versions and also put a couple of teaspoons of honey in the creme fraiche. Will make again and again!

    ruthiebaby's picture

    Yummy! my mates raved about the taste and the presentation, one of the nicest cheesecakes ive ever had, a joy to make when fresh cherries are available, lovely!

    cookingmedic's picture

    Taste's wonderful, felt guilty after eating it though but not for long.
    the prep was fun too and the kitchen smelt lovley whilst it was cooking. Kid's couldn't stop smiling when they were eating it and didn't leave the table for a while. Well worth making, not as hard as I thought it was going to be.

    janetwallace's picture

    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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