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Baked cherry swirl cheesecake

Baked cherry swirl cheesecake

By Olga Fedorenko
15’ Prep time
70’ Cook time
85’ Total time
358 Calories
8 Serving

Summary

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.
Olga Fedorenko 0 Followers

Step by Step

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Step 1

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.
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Step 2

Meanwhile, cook the cherries in the brandy for 5 minutes, then cool slightly.
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Step 3

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.

Ingredient

  • Butter
    Butter
    75 grams
  • Ricotta
    Ricotta
    250 grams
  • Caster sugar
    Caster sugar
    50 grams
  • Soft cheese
    Soft cheese
    400 grams
  • Medium waitrose british blacktail eggs
    Medium waitrose british blacktail eggs
    3
  • Digestive biscuits
    Digestive biscuits
    150 grams
  • Cherry brandy
    Cherry brandy
    2 tbsp
  • Waitrose british cherries
    Waitrose british cherries
    420 grams

Nutrition Facts

View nutrition facts
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