RECIPE

Vanilla Cheesecake with Cherries

Name: Vanilla Cheesecake with Cherries
Yield: 8-10

Cook Time

3 hours 20 minutes

Serving Size

8-10

INGREDIENTS

For the base:

150g salted butter, melted 300g digestive biscuits, crushed

For the cheesecake filling:

2 x 280g tubs of cream cheese, at room temperature
1 x 390g tin of condensed milk
5ml vanilla extract
280ml double cream
3 Tablespoons Kirsch or Maraschino cherry syrup

For the topping:

500g fresh cherries, pitted

Optional:

Berry coulis

RECIPE NOTES

Ideal for feeding a crowd, this luxuriously creamy cheesecake is the perfect summer dessert that can be taken straight to the table for serving. Top with tart cherries and gold leaf for garnish.

INSTRUCTIONS

Line a Le Creuset 26cm Signature Shallow Casserole with baking paper so that it comes 5cm up the sides of the dish.

Place the crushed biscuits in a bowl and add the melted butter. Mix well to combine.

Pour the biscuit mix into the lined casserole and press down firmly. Refrigerate for 2 hours.

For the filling, place the cream cheese, vanilla, condensed milk and double cream and Kirsch or cherry syrup in a mixing bowl. Beat to combine until smooth and pour the filling into the lined casserole. Chill overnight and serve chilled with the fresh cherries and coulis if using.

COOK’S TIP:

Replace the Kirsch with the juice and zest of 1 lemon, this will add a delicious zing and freshness to the cheesecake.

RECIPE NOTES

Ideal for feeding a crowd, this luxuriously creamy cheesecake is the perfect summer dessert that can be taken straight to the table for serving. Top with tart cherries and gold leaf for garnish.