Ingredients

The following ingredients have 8 Servings
  • 200g butter, melted
  • 1 tsp ground ginger
  • 350g wheatmeal biscuits, crushed into crumbs
  • 250g cream cheese or mascarpone
  • 2 tbsp kirsch
  • 1/2 cup pure icing sugar, sifted
  • 300mL creme fraiche
  • 300mL cream, stiffly whipped
  • 500g cherries, rinsed and stoned

Instruction

  • <p>Combine butter, ginger and biscuit crumbs. Press into a 22cm springform tin and even out base and sides using a straight-sided glass. Chill until firm.</p> <p>Work cream cheese, 1 tbsp of the kirsch and icing sugar in a food processor until smooth. Add creme fraiche. Scrape into a bowl and fold in cream. Spread onto chilled biscuit base and smooth down evenly. Chill for at least 1 hour.</p> <p>When ready to serve, remove cheesecake from tin and place on a serving plate. Sprinkle cherries with remaining kirsch and pile on top of cake. Cut with a knife dipped in hot water.</p>