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Cherry Cheesecake


For the Base:

  • 200g Shortbread biscuits
  • 50g Melted butter

For the Cake:

For the Topping:

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  • Heat the oven to 160C/fan 140C/gas 3.
  • Grease and line a loose-sided metal terrine tin (27 x 10cm, 7cm deep) or a similar size loaf tin with baking parchment.
  • Tip the shortbread into a food processor and blitz into crumbs, then pour in the butter and continue to blend until it's the texture of smooth peanut butter.
  • Press the shortbread mix into the base of tin.
  • Beat the cheese, vanilla extract and sugar until smooth then beat in the flour and eggs until completely combined - this can be done by hand or in a food processor.
  • Pour the mix over the biscuit base and smooth with a spatula.
  • Bake for about 1 hr until just completely set and tinged brown at the edges.
  • Leave to cool out of the fridge, then refrigerate until completely cold.
  • While the cake is cooling sprinkle the sugar into a frying pan and place over a high heat until caramelised.
  • Add the cherries and stew in the sugar for 3-4 mins until they are sticky and have released their juices, but haven't collapsed too much.
  • Leave to cool, then strain the cherry juice back into the pan.
  • Place on a high heat and reduce the juice to a sticky syrup, set aside to cool.
  • To serve, gently release the cake from the mould onto a board and leave at room temperature for 30 mins.
  • Just before serving spoon the cherries over, drizzle with the syrup and cut into slices.



HB Ingredients
Cocoa House, 15, The Cliffe Industrial Estate, Lewes, East Sussex. BN8 6JL.
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Enquiries:+44(0)845 88 00 799 Fax:+44(0)845 88 00 833