Many moons ago a chap called Neil Diamond sang ‘Cherry, Cherry’. Before the comb-over. Or did he always have a comb-over? Anyway I was listening to that tune in the interminable jam on the A240 into South London when I decided to create a cheesecake with cherry influences.
That’s all bull – I found the recipe in a supermarket cookbook. I like the song though.
You can create two types of cheesecake – ones you bake and ones you don’t. I prefer the non-bake version as there is less to go wrong.
All you’ll need – except the cream. And the cheese…..
To create (and it is a creation) Cherry Cheesecake you’ll need:
- 220g digestive biscuits
- 75g unsalted butter
- 400g of cream cheese
- 150g caster sugar (white)
- 200ml double (heavy) cream
- 200g white chocolate (the best that money can buy)
- 400g cherries (pitted)
- 50g golden caster sugar
Line a 23cm springform tin with cling film:
Now smash merry hell out of the biscuits in a big bowl:
Melt the butter and stir into the biscuits:
Now push the biscuit mix into the base of the tin and put in the fridge to chill:
Meanwhile its time to construct the filling. First melt the white chocolate in a bowl over some simmering water:
Cream the soft cheese and caster sugar:
Then whisk the cream until it starts to form peaks. Now to combine your three bowls of creamy whiteness:
First stir the chocolate into the cheese. Then fold in the cream gently so that you don’t force the air out:
You end up with a gloriously shiny, creamy and totally delicious concoction which is now added to the biscuit base:
Smooth out evenly:
Put in the fridge to chill and set for at least 4 hours, but preferably overnight.
Lastly the cherry topping (optional really but the the cherries cut through the creamy sugariness a bit which gives a nice contrast).
First heat the pitted, halved cherries in a saucepan for a bit till they start to mush up a bit. Then add the sugar and simmer:
I also added some cherry brandy because its been hanging around with nothing to do:
Keep simmering until the juice reduces a bit and allow to cool down. Remove the cheesecake from the tin:
Lastly top the cheesecake with the cherries and pour the juice over the lot:
The juice soaks into the filling but that actually adds to the overall effect: