Black Cherry cheesecake is the perfect addition to any barbecue or picnic – it’s cold, delicious and fruity. What better pudding for a summers day.
You will need an 8″ cake tin, greased and lined with a loose base.
Baked Black Cherry Cheesecake
Black Cherry cheesecake is the perfect addition to any barbecue or picnic – it’s cold, delicious and fruity. What better pudding for a summers day.
Course: DessertCuisine: BritishDifficulty: Medium
Servings
8
servingsPrep time
30
minutesCooking time
50
minutesCalories
372
kcalIngredients
6 oz Digestive Biscuits
3 oz Butter
2 oz Demerara Sugar
360 g Full Fat Cream Cheese
4 oz Caster Sugar
3 Eggs
1 tablespoon CornFlour
1/2 pint Double Cream
1/2 teaspoon Vanilla Essence
1 tin of Black Cherry fruit filling
Directions
- Pre heat the oven to 150 Degrees.
- Put the digestive biscuits in a freezer bag and seal
- Then roll a rolling pin over them so that they turn into crumbs.
- Put the butter and demerara sugar into a sauce pan and heat until melted.
- Pour in the crushed biscuits and mix together.
- Place this in the bottom of the cake tin and flatten down.
- Pop this in the fridge until set.
- Put the cream cheese and sugar into a bowl and stir together.
- Separate your eggs into egg yolk and egg whites.
- Place the egg yolks into the bowl with the cream cheese and sugar and mix together.
- Add the corn flour, vanilla essence and half of the double cream.
- Mix this all together until smooth.
- Whisk the egg whites until stiff and then gently fold into the mixture.
- Spoon this mixture onto the biscuit base and bake in the oven for 50 minutes.
- After 50 minutes turn off the oven but leave the cheese cake inside for an hour.
- Remove from the oven and let it cool further at room temperature.
- Whisk up the remaining double cream and decorate all around the sides of the cheesecake and then place the black cherry filling into the middle.
- Place into the fridge until cold. It will then be ready to serve..
Happy Baking and enjoy
