Easy Baked Cheesecake with Fresh Cherry Sauce
Prep Time: 25 minutes
Cook Time: 30 minutes
Setting time: 3 hours
Total Time: 55 minutes
Servings: 16 serves
This Easy Baked Cheesecake is smooth and creamy on the inside and topped with a luscious Fresh Cherry Sauce.
Note: this recipe requires up to 3 hours cooling and setting time
FOR THE CHEESECAKE
- 150 g digestive biscuits (like granita or graham crackers)
- 80 g unsalted butter, melted
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 750 g cream cheese, softened
- 3/4 cup caster (superfine) sugar
- 1 1/2 teaspoons vanilla extract
- 2 large eggs
- 1 egg yolk
- 200 ml light sour cream
- Juice and zest of 1/2 lemon
- Pinch of salt
FOR THE CHERRY SAUCE
- 550 g fresh cherries, halved and pitted
- 1/4 cup water
- 1/4 cup lemon juice
- 1/4 cup sugar
- 2 teaspoons corn flour (cornstarch)
- 4 teaspoons water, extra
FOR THE BAKED CHEESECAKE
Preheat the oven to 180C / 350F / 160C fan forced. Grease and line an 8 inch round spring form tin with baking paper.
Blend the biscuits to crumbs (if you don’t have a blender, put the biscuits in a bag and crush them with a rolling pin)
Add the melted butter, cinnamon & ginger and mix well.
Press firmly into the bottom of the prepared tin and about 2cm up the side.
Bake for 5 minutes then set aside while you make the filling.
Increase the oven temperature to 220C / 430F / 200C fan forced.
Using a stand mixer and the beater attachment or handheld beater, beat the cream cheese on low-med speed for about 2 minutes until smooth and creamy. Scrape down the sides of the bowl as required.
Add the sugar and vanilla and beat well, again scrape down the sides as necessary.
Add the eggs and extra yolk, one at a time beating until each is well incorporated.
Add the sour cream, salt, lemon juice and zest and beat well.
Pour the filling over the top of the biscuit base and smooth over the top as much as possible.
Place a dish or cake tin filled with warm water on the bottom shelf of the oven. Then place the cheesecake onto a separate baking tin (to catch any butter that might leak out in cooking) and place in the middle shelf of the oven. Bake for 10 minutes.
Lower the oven temperature to 110C / 230F / 90C and bake for a further 20 minutes. There should be a slight wobble in the centre.
Turn the oven off and allow to cool in the oven for half an hour with the door closed, then open the door and let it cool for a further 1 1/2 hours before transferring to the fridge to cool completely.
FOR THE FRESH CHERRY SAUCE
In a medium saucepan, combine the cherries, water, lemon juice and sugar and bring to a boil over medium heat. Turn the heat down so the mixture is just simmering.
Simmer stirring every so often for about 10 minutes until the cherries have softened and the liquid has tripled.
Make a slurry using the cornflour and extra water. Slowly dribble the slurry into the cherries while stirring constantly so that it doesn’t turn lumpy.
Remove from heat and allow to cool completely.
Pour the cherry sauce over the top of the cheesecake right before serving, piling all the cherries up in the middle.
- I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
- For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- Keep in mind the 3 hours worth of cooling and setting time.
TOOLS USED IN THIS RECIPE
- A handheld beater or stand mixer
- An 8 inch springform tin
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