If you think regular cheesecake is delicious, try it with the addition of juicy roasted cherries. Baking them brings out their natural sweetness, perfect swirled through a cool and creamy centre
500g cherries, seeded
55g caster sugar
200g ginger nut biscuits
40g almond meal
75g butter, melted
750g cream cheese, chopped, at room temperature
110g caster sugar
2 eggs, lightly beaten
2 teaspoon vanilla essence
2 teaspoon finely grated lemon rind
1 tablespoon lemon juice
240g sour cream
cherries, for serving
240g our cream
1 cup (250ml) thickened cream
2 tablespoon caster sugar
1 teaspoon finely grated lemon rind
Preheat the oven to 120°C (100°C fan). Combine cherries and caster sugar on a baking paper lined oven tray and roast for 1 hour, stirring occasionally, until cherries are tender.
Meanwhile, grease a 22cm springform tin, line the base with baking paper. Process the biscuits until fine, transfer to a medium bowl. Add the almond meal and butter until combined. Press the mixture firmly over the base of the prepared tin.
Increase the oven temperature to 160°C (140°C fan). Bake the biscuit base for 10 minutes. Cool while preparing the filling. Using an electric mixer, beat the cream cheese in a large bowl until soft and smooth. Add the sugar, then eggs one at a time, followed by vanilla, rind and juice; beat until smooth.
Beat in the sour cream on low speed until just combined; fold in cherries. Spread the mixture over the biscuit base, smooth the top. Bake for about 45 minutes or until just set.
Turn off the oven and cool for 30 minutes with door ajar.
Make vanilla cream: Beat sour cream, cream, sugar, vanilla and rind in medium bowl with electric mixer until soft peaks form. Just before serving top the cheesecake with the Vanilla Cream and fresh cherries.