Cherry Cheesecake

 Cherry Cheesecake


For the crust:
  • 160g digestive biscuit crumbs (fine) (1 cup graham cracker crumbs)
  • 60g butter, melted (1/4 cup)
For the filling:
  • 16 ounces (1 pound) FULL fat cream cheese
  • 95g granulated sugar (1/2 cup)
  • 1 large free range egg, beaten lightly
  • 1 tsp vanilla
  • 9 tsp good quality dark cherry preserves


  1. Preheat the oven to 180*C/350*F/ gas  mark 4.  Butter a 9 by 5 inch loaf tin and line with parchment paper, leaving extra on the sides to lift it out.
  2. Mix together the crumbs and butter.  Press into the bottom of the loaf tin evenly.
  3. Whisk together the cream cheese, egg, vanilla an sugar until smooth.  Pour into the loaf tin on top of the crumbs.  Add the cherry preserves in spoonfuls on top of the batter and then using a skewer, carefully swirl it.
  4. Bake in the preheated oven for 35 to 40 minutes. The centre will be almost set, but still have a slight wiggle.  The top should be firm.  Cool for an hour in the pan then lift out and chill in the refrigerator for at least 4 hour or overnight.
  5. Cuts into 6 small wedges.

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