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.
There is very little skill needed to execute this recipe, and despite my mention of a KitchenAid, a whisk, a spoon, and a strong hand are all you need in terms of equipment. The one crucial element with all cheesecakes is that you do not shock it with a change in temperature: if you leave the cheesecake to cool in the oven, it will not have any cracks.
Cherry swirl cheesecake
This recipe is a nice base for further experiments: why not using some other favorite jam for the filling, or adding some spices to adapt to the season?
Ingredients
For the base
- 50g butter, plus extra for greasing
- 140g petit beurré biscuits
- 1 tbsp honey
For the filling
- 4 tablespoons sour cherry jam
- 140g caster sugar
- 500g creamy cheese (I use Philadelphia)
- 1 tbsp cornflour
- 2 eggs
- 1 tsp vanilla extract
- zest 1 lemon
- 200ml tub crème fraîche
- 8 cherries or sour cherries, for decoration (optional)
Instructions
For the base
- Heat the oven to 160˚C. Butter a loose-based 20 cm 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 min, then leave to cool.
- Reduce the oven temperature to 150˚C.
For the filling
- In the bowl of a KitchenAid fitted with a paddle attachment, mix the cheese, cornflour, eggs, remaining sugar, vanilla, and half the crème fraîche until smooth.
- Spoon half the mixture into the tin, then spoon half the cherry jam evenly over the top. Spoon the remaining cheesecake mix over this. Stir the mixture gently with a fine skewer to swirl the cherry jam through it.
- Bake for 45 min, then turn the oven off and leave for 30 min. Leave the cake to cool in the fridge.
- 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.