Baked cherry swirl cheesecake

Name: Baked cherry swirl cheesecake
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 8
Ingredients: 150 g digestive biscuits; 75 g butter, melted; 420 g Waitrose British Cherries, pitted and halved, reserve 12 whole cherries to decorate; 2 tbsp cherry brandy; 400 g soft cheese; 250 g tub ricotta; 3 medium Waitrose British Blacktail Eggs, beaten; 50 g caster sugar; Icing sugar to serve

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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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

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