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

    1. 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.
    2. Beat cream cheese together with cream and sugar until smooth.
    3. Stir in lemon juice and dissolved gelatin.
    4. Fold through 150g Morello Cherries fruit preserve. Don’t completely mix in, leaving a rippled effect.
    5. Pour into base and chill for at least 2 hours (preferably overnight).
    6. Before serving, warm remaining jam with 1 tablespoon water and spread over cheesecake.
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