Black Cherry Baked Cheesecake

 

 

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.

CRUST

250ml biscuit crumbs

60ml chocolate chips

60ml melted butter

FILLING

2 eggs

125ml castor sugar

2ml vanilla essence

5ml finely grated lemon rind

30ml cornflour

2 tubs cream cheese

180ml cream

TOPPING

1 Tin black cherries, drained (reserve juice)

1 Tbsp Kirsch or cherry liqueur (optional)

1 Tbsp cornflour

a little grated chocolate

INSTRUCTIONS

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.

TOPPING INSTRUCTIONS

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