Ingredients
The following ingredients have 10 Servings
- 500 gram cherries, seeded
- 1/4 cup (55g) caster sugar
- 200 gram ginger nut biscuits
- 1/3 cup (40g) almond meal
- 75 gram butter, melted
- 750 gram cream cheese, chopped, at room temperature
- 1/2 cup (110g) caster sugar
- 2 eggs, lightly beaten
- 2 teaspoon vanilla bean paste
- 2 teaspoon finely grated lemon rind
- 1 tablespoon lemon juice
- 1 cup (240g) sour cream
- cherries, for serving
- 1 cup (240g) sour cream
- 1 cup (250ml) thickened cream
- 2 tablespoon caster sugar
- 1 teaspoon finely grated lemon rind
Instruction
- Preheat the oven to 120°C (100°C fan-forced). Combine cherries and caster sugar on a baking paper lined oven tray and roast for 1 hour, stirring occasionally, until cherries are tender.
- Meanwhile, grease a 22cm springform pan, line the base with baking paper. Process the biscuits until fine, transfer to a medium bowl. Add the almond meal and butter until combined. Press the mixture firmly over the base of the prepared pan.
- Increase the oven temperature to 160°C (140°C fan-forced). Bake the biscuit base for 10 minutes. Cool while preparing the filling.
- Using an electric mixer, beat the cream cheese in a large bowl until soft and smooth. Add the sugar, then eggs one at a time, followed by vanilla, rind and juice; beat until smooth.
- Beat in the sour cream on low speed until just combined; fold in cherries.
- Spread the mixture over the biscuit base, smooth the top. Bake for about 45 minutes or until just set.
- Turn off the oven and cool for 30 minutes with door ajar.
- Make vanilla cream: Beat sour cream, cream, sugar, vanilla and rind in medium bowl with electric mixer until soft peaks form.
- Just before serving top cheesecake with Vanilla Cream and fresh cherries.
