I still had some pickled cherries left over from the summer so thought I would give my dear friend Emma Shearer’s baked cheesecake recipe a go. I added some more lemon and pickled cherries to the actual filling. If you don’t have any pickled cherries, they are easily bought and you could also swap it out for any of your favourite preserved fruit. When summer rolls around in your neck of the woods, my recipe for pickled cherries is here in the diary too. They are really easy to make and perfect for sweet or savoury dishes.
Pickled cherry cheesecake
1 cups butternut snaps, blitzed to crumbs
80 g butter, melted
2 tbs brown sugar
1/2 tsp ground cinnamon
1 kg cream cheese
1 cup sour cream
60 ml thickened cream
1 cup caster sugar
2 tbs pickled cherries and 1 tbs for the top
3 tbs lemon juice
1 tsp lemon zest
1 tbs vanilla
2 tbs plain flour or buckwheat for gluten free alternative
Bring the cream, cream cheese, eggs and sour cream to room temperature. Grease the spring form pan and line the base with baking paper. Use a 24cm pan for best results. Preheat oven to 155°C.
To make biscuit base, mix the biscuit crumbs, butter, sugar and cinnamon until well combined. Using your hands, press mixture into the base of the lined pan, then freeze for 20 minutes to firm.
Now blitz the cream cheese, cream, sour cream, sugar, lemon juice, zest and vanilla in a food processor until smooth. Add eggs, one at a time, then add flour and process until smooth. Mix in the pickled cherries. Spoon over the biscuit base and tap the pan on work surface moving it around in a circle to remove any air bubbles and create a smooth top. Bake for 50 minutes or until firm but still a little wobbly in the centre.
Turn off the oven and, with the door slightly ajar, leave for a further 30 minutes. Cool completely, then refrigerate overnight. When ready to serve spoon the remaining pickled cherries on top of the cheesecake.