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Deep cherry cheesecake
This recipe uses fresh cherries.
What you need
- 175 g ginger biscuits
- 75 g butter, melted
- 3 tsp gelatine
- 3 medium eggs
- 100 g caster sugar
- 1 tsp vanilla essence
- 225 g cream cheese, softened
- 6 tsp brandy
- 225 g fresh cherries, pitted and halved
- To decorate
- 300 ml double cream
- 1 orange, sliced
- finely grated rind of 1 orange
Method
Place the ginger biscuits in a large freezer bag. Seal and crush using a rolling pin until fine. Spoon into a bowl. Stir in the melted butter until well mixed.
Spoon the biscuit mixture into a lightly greased and base-lined 20 cm round spring-clip cake tin, pressing down firmly to form the base. Chill while preparing the filling.
Sprinkle the gelatine over 30 ml cold water in a heatproof bowl and leave until absorbed. Place over a saucepan of simmering water and heat for 2-3 min until melted. Leave to cool slightly.
Meanwhile, whisk the egg and sugar together until very thick and pale and until the whisk leaves a trail in the mixture when removed.
In a separate bowl, whisk the vanilla essence, cream cheese and brandy together until smooth. Then gradually fold in the egg mixture.
Carefully fold in the cherries and then the cooled gelatine mixture until well mixed. Spoon into the prepared tin. Smooth over the surface and chill until completely set.
Whip the cream until firm but not dry. Spoon into a piping bag fitted with a large star nozzle.
Carefully remove the cheesecake from the tin and place on a serving plate.
Pipe swirls of cream around the edge. Decorate with orange slices, rind and mint leaves. Serve chilled and in slices.
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Preparation 35 minutes Cook 2 minutes Total 37 minutes -
Energy 302 kcal/serving Fat 17.8 g/serving Carbohydrates 252.66 g/serving Glycaemic Index 53 Glycaemic Load 13.57 
Serving suggestion
Cook's tip
When adding the melted gelatine to the cheesecake mixture, always pour from a height so that it has a chance to cool down even further to prevent the mixture from curdling.
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 1264 | 1133 | 10475 | 8350 |
| Energy (kcal) | 302 | 270 | 2500 | 2000 |
| Protein (g) | 5.23 | 4.69 | ||
| Carbohydrate (g) | 25.4 | 22.7 | 345 | 275 |
| Fat (g) | 19.8 | 17.8 | 95 | 70 |
| Fat (saturated) (g) | 10.3 | 9.27 | ||
| Fibre (g) | 1.03 | 0.92 | ||
| Sodium (mg) | 362 | 325 | ||
| Salt (equivalent) (g) | 0.91 | 0.81 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 186 | 166 | 800 |
| Vitamin B-12 (µg) | 0.28 | 0.25 | 1 |
| Vitamin B-6 (mg) | 0.05 | 0.05 | 2 |
| Vitamin C (mg) | 6.95 | 6.23 | 60 |
| Vitamin D (µg) | 14.8 | 13.2 | 266 |
| Vitamin E (mg) | 1.13 | 1.01 | 10 |
| Zinc (mg) | 0.41 | 0.37 | 15 |
| Calcium (mg) | 46.1 | 41.3 | 800 |
| Folate (mcg) | 25.4 | 22.8 | 200 |
| Iron (mg) | 1.27 | 1.14 | 14 |
| Magnesium (mg) | 10.0 | 8.98 | 300 |
| Niacin (mg) | 0.82 | 0.74 | 18 |
| Pantothenic acid (mg) | 0.36 | 0.32 | 6 |
| Riboflavin (mg) | 0.20 | 0.18 | 1.6 |
| Phosphorous (mg) | 143 | 128 | 800 |
| Thiamin (mg) | 0.12 | 0.11 | 1.4 |
This recipe is:
Corn-free
Peanut free
Shellfish free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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