Baked cherry swirl cheesecake
Waitrose and Partners

Baked cherry swirl cheesecake

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.

4 out of 5 stars(1) Rate this recipe
  • Serves8
  • CourseCake
  • Prepare15 mins
  • Cook1 hr 10 mins
  • Total time1 hr 25 mins
  • Pluschilling

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  • 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 when made using specific products in recipe


1,491kJ/ 358kcals



Saturated Fat












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4 out of 5 stars1 rating