Morello Cherry Cheesecake
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Serves: at least 12
- For a solid topping add 1 tablespoon gelatin dissolved in 1/4 cup water to the jam and allow to set.
- For a pink cheesecake stir the jam in with the gelatin and lemon juice and mix well until a solid colour.
INGREDIENTS
- 1 pkt (250g) Round Tea or Malt Biscuits, crushed into crumbs
- 125g butter, melted
- 500g cream cheese, softened
- 500ml cream
- 200g caster sugar
- 3 Tbsp lemon juice
- 1 Tbsp gelatin dissolved in 1/4 cup warm water
- 300g Barker’s Morello Cherries fruit preserve
METHOD
- Place biscuits in a plastic bag and smash to crumbs using a rolling pin. Mix biscuit crumbs and butter together and press over base of a 21cm spring-form tin, then leave in refrigerator to chill while preparing the filling.
- Beat cream cheese together with cream and sugar until smooth.
- Stir in lemon juice and dissolved gelatin.
- Fold through 150g Morello Cherries fruit preserve. Don’t completely mix in, leaving a rippled effect.
- Pour into base and chill for at least 2 hours (preferably overnight).
- Before serving, warm remaining jam with 1 tablespoon water and spread over cheesecake.
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