Cherry swirl cheesecake

Cherry swirl cheesecake

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(30 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 a dairy product made from separating whole milk or cream into fat and…

    • 140g shortbread biscuits
    • 1 tbsp golden syrup
      Golden syrup

      Golden syrup

      goal-dun sir-rup

      Golden syrup is a translucent, golden-amber coloured, sweet 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, questions and tips

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    24th Sep, 2018
    Very good recipe, easy to make. The only thing I'll change next time is the amount of the sugar. I can't taste the cherries, only that it's sweet but no taste from fruit.
    11th Aug, 2016
    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.
    15th Dec, 2015
    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.
    15th Jul, 2015
    First time making it, should it be wobbly after cooking and 30 mins oven? Many thanks
    1st Jan, 2013
    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!
    20th Jul, 2012
    OMG! mary you done it again. love it.
    12th Feb, 2012
    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 :)
    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.
    14th Apr, 2011
    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!
    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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