zoom Baked cherry swirl cheesecake

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    Baked cherry swirl cheesecake

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    Baked cherry swirl cheesecake

    • Preparation time: 15 minutes + chilling
    • Cooking time: 1 hour-1hour 10 minutes
    • Total time: 1 hour 15 minutes-1 hour 25 minutes

    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.  

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