This luscious cheesecake is the perfect make-ahead dessert for any special occasion or entertaining for a crowd. See the notes at the end of the recipe if you would like to make a 'light' version of the cheesecake.
Ingreadient:
- 200g Nice biscuits
- 1 tsp ground cinnamon
- 80g butter, melted
- Filling
- 750g cream cheese, at room temperature, chopped
- 3/4 cup caster sugar
- 2 tsp vanilla extract
- 4 eggs, at room temperature
- 1 tbs lemon juice
- 1 tsp finely grated lemon rind
- 300g carton sour cream
- 2 tbs plain flour
- 300g Creative Gourmet frozen Pitted Cherries plus extra to serve if liked
- Icing sugar, for dusting
Direction:
- Preheat oven to 160°C/ 140°C (fan forced). Grease a 22cm spring-form cake pan and line the base and side with baking paper
- To make the base, break the biscuits and place in a food processor. Process until finely crushed. Add cinnamon and melted butter. Process until well combined. Evenly press mixture into the base of pan
- Refrigerate while you make the filling
- To make the filling, using electric beaters, beat cream cheese, sugar and vanilla until thoroughly combined. Beat in eggs, one at a time, beating after each addition.
- Add lemon juice, zest and sour cream and sift over the flour.
- Mix on low speed until smooth. Swirl through frozen cherries. Pour mixture over biscuit base.
- Bake for 1 hour and 10 minutes to 1 hour 20 minutes until just firm but the centre trembles slightly when the side of the pan is gently tapped.
- Turn oven off and cool in oven with the door ajar until cool. Remove from oven, leave to completely cool in pan, then refrigerate for 4 hours (or overnight) until chilled.
- To serve, remove from fridge 30 minutes before serving. Remove from pan and place on a serving plate. Dust with icing sugar and top with extra just-defrosted cherries if using.
