This cherry cheesecake has a buttery, digestive biscuit base and a cherry infused, baked ricotta and soft cheese filling. The cherries, which top the cheesecake, are cooked in brandy.
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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.
Meanwhile, cook the cherries in the brandy for 5 minutes, then cool slightly.
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 when made using specific products in recipe
Energy | 1,491kJ/ 358kcals |
|---|---|
Fat | 24.5g |
Saturated Fat | 14.3g |
Carbohydrates | 26.2g |
Sugars | 17.8g |
Fibre | 0.9g |
Protein | 8.2g |
Salt | 0.8g |
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