Cherry swirl cheesecake

Cherry swirl cheesecake

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


    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
      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



      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.

    You may also like

    Ads by Google

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    16th Jan, 2011
    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.
    27th Dec, 2010
    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
    29th Oct, 2010
    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.
    19th Oct, 2010
    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
    27th Aug, 2010
    i love it it good
    25th Jul, 2010
    This is an absolutely delicious cheese cake. Only gripe is that the paper stuck to the base of the cake... other than that, fantastic!
    11th Jul, 2010
    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!
    20th Apr, 2010
    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!
    17th Dec, 2009
    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.
    7th Sep, 2009
    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.


    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.