Today is my turn to take eats to Top Tots. I wanted to make a cheesecake but try something new, I also had a tin of cherries in the cupboard which has been languishing there for ages. My rule with posting recipes is that my recipe must be tweaked almost beyond recognition from any recipe which I have used. In this case I combined 2 recipes and made a few changes.
250ml biscuit crumbs
60ml chocolate chips
60ml melted butter
125ml castor sugar
2ml vanilla essence
5ml finely grated lemon rind
2 tubs cream cheese
1 Tin black cherries, drained (reserve juice)
1 Tbsp Kirsch or cherry liqueur (optional)
1 Tbsp cornflour
a little grated chocolate
Mix the ingredients (I use a food processor for this) for the crust and press firmly onto the base (not sides) of a 20cm springform tin lined with baking paper. Use the back of a spoon to spread evenly
Bake at 160° C for 10 minutes. Cool
To make the filling, whisk the eggs and sugar until pale and light, add vanilla, lemon rind, cornflour, cheese and cream. Whisk well until everything’s combined. Pour into the crust.
Bake at 180° C for 25 minutes, then switch off the heat but don’t open the door, leave for 15 minutes more before removing it to cool – it will still be a bit wobbly. Once cooled, refrigerate until firm.
Thicken the cherry juice (and Kirsch if using) with cornflour over a very low heat.
Add cherries, allow to cool and pour over cheesecake
Refrigerate for a few hours or overnight.
Top with grated chocolate