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Baked cherry swirl cheesecake
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Serves: 8 - 10
150g digestive biscuits
75g butter, melted
420g Waitrose British Cherries, pitted and halved, reserve 12 whole cherries to decorate
2 tbsp cherry brandy
400g soft cheese
250g tub ricotta
3 medium Waitrose British Blacktail Eggs, beaten
50g caster sugar
Icing sugar to serve
1. Preheat the oven to 180°C, gas mark 4. Place the biscuits in a food processor and pulse to make fine crumbs. Mix in the melted butter and press into a 20cm round loose-bottomed cake tin. Place on a baking tray and bake for 5 minutes.
2. Meanwhile, cook the cherries in the brandy for 5 minutes, then cool slightly.
3. Whisk the soft cheese, ricotta, eggs and sugar together. Gently stir in the cherries and liquid to give a marbled effect. Pour over the biscuit base in the tin and bake for 50-60 minutes until just set. Allow to cool completely before removing from the tin. Chill for 1-2 hours before serving topped with the cherries and a dusting of icing sugar.
Typical values per serving: