Cherry swirl cheesecake

2015-08-01 20.26.09

I got rave reviews for this one. Cheesecake, what else would you expect? Along with a few modifications, I made one shortcut with this cake, but I do not think it compromised the quality: instead of making my own cherry mixture, I used store-bought jam. The original recipe is from the BBC goodfood website, and I am including my own modifications here.


For the base

50g butter, plus extra for greasing
140g petit beurré biscuits
1 tbsp honey

For the filling

4 tablespoons cherry jam
140g caster sugar
500g Philadelphia cheese
1 tbsp cornflour
2 eggs
1 tsp vanilla extract
zest 1 lemon
200ml tub crème fraîche
8 cherries, for decoration (optional)


1. Heat oven to 160C. Butter a loose-based 20cm cake tin and line the base with baking parchment. Break up the biscuits, then pulse to fine crumbs in a food processor. Melt the butter with the syrup, then stir into the crumbs until they are evenly damp. Tip into the prepared tin and smooth with the back of a dessertspoon. Bake for 10 mins, then leave to cool. Reduce oven temperature to 150C.

2. In the bowl of a KitchenAid, mix until smooth the cheese, cornflour, eggs, remaining sugar, vanilla, orange and half the crème fraîche. Spoon half the mix into the tin, then spoon half the cherry jam evenly over the top. Spoon the remaining cheesecake mix over this. Stir the mix gently with a fine skewer to swirl the cherry jam through it. Bake for 45 mins, then turn the oven off and leave for 30 mins. Leave the cake to cool in the fridge.

3. Spread the remaining crème fraîche over the filling, then spoon the remaining cherry purée into the centre. Using a fine skewer draw the cherry purée through the crème fraîche to make a star pattern, wiping the skewer each time. Set the reserved cherries around the edge of the cheesecake. Chill until ready to serve.

2015-08-01 20.57.20


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