Cherry cheesecake

 

 

Ingredients

For the base:

• 175g (6oz) digestive biscuits
• 2 level tsp light soft brown sugar
• 30g (1oz) butter, melted

For the filling:

• 300g carton full-fat soft cheese
• 150g (5oz) caster sugar
• Finely grated rind and juice 1 lemon
• 142ml carton double cream
• 11.7g sachet powdered gelatine
• 2 medium egg whites

For the topping:

• 350g (12oz) cherries, stoned
• 6 level tbsp caster sugar
• 1 level tbsp arrowroot
• 20cm (8in) spring-clip round tin, lined with baking parchment

Method

1. To make the base: Crush the biscuits and stir in the brown sugar and melted butter, or whizz the ingredients together in a food processor. Press the mixture into the base of the lined tin and chill it until firm.
2. To make the filling: Beat together the soft cheese, caster sugar and lemon rind and juice. Lightly whip the cream and fold it into the cheese mixture.
3. Sprinkle the gelatine over 4tbsp water in a bowl and leave it to sponge for a few minutes, then dissolve it either in a microwave oven or over a pan of hot water. Whisk the egg whites until firm.
4. Working quickly, before the gelatine sets, fold the gelatine into the cheese mixture and fold in the egg whites. Pour the mixture over the biscuit base and spread out to level the top. Chill until filling is firm.
5. To make the topping: Pour 150ml (¼ pint) water into a pan and add the cherries and caster sugar. Bring to a gentle boil and simmer for 1-2 minutes until the cherries are just tender.
6. Blend the arrowroot with 2tbsp water and add to the pan, stirring well so that the juices thicken. Simmer for 1-2 minutes, then remove the pan from the heat and leave the cherries to cool.
7. Remove the cheesecake from the tin and peel away the lining paper and transfer it to a serving plate. Spoon the cherry mixture on top and serve.

 

 

 

Source:http://www.goodtoknow.co.uk/recipes/136758/Cherry-cheesecake