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Cherry swirl cheesecake

Cherry swirl cheesecake

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(25 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

      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
      Golden syrup

      Golden syrup

      goal-dun sir-rup

      Golden syrup is a clear, sparkling, golden-amber coloured, sweet

    For the filling

    • 350g cherry, 200g of them stoned
      Cherry

      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
      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

      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, questions and tips

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    WB
    11th Aug, 2016
    5.05
    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
    15th Dec, 2015
    3.8
    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
    15th Jul, 2015
    First time making it, should it be wobbly after cooking and 30 mins oven? Many thanks
    sueinspain
    1st Jan, 2013
    5.05
    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
    20th Jul, 2012
    5.05
    OMG! mary you done it again. love it.
    cakeanyone
    12th Feb, 2012
    5.05
    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
    27th Sep, 2011
    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
    29th May, 2011
    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
    14th Apr, 2011
    3.05
    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
    10th Apr, 2011
    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!!!!!

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