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Cherry Cheesecake

Ingredients:

For the Base:

  • 200g Shortbread biscuits
  • 50g Melted butter

For the Cake:

For the Topping:

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Method:

  • 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.
Sales order hot-line:+44(0)844 32 44 499
Enquiries:+44(0)845 88 00 799 Fax:+44(0)845 88 00 833