Cherry Chesecake RecipeOrigin: Britain Period: Traditional |
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A classic cheesecake that really needs to be made the day before and which uses home-made digestive biscuits as a base. Ingredients
165g digestive biscuits 
Cherry Chesecake Preparation:Method:Crush the biscuits (best done in a bag and by bashing with a rolling pin) and mix in a bowl with the melted butter. Press the mixture into the base of a springform cake tin then place in an oven pre-heated to 200°C and bake for about 12 minutes. Remove from the oven and set aside to cool. Meanwhile, reduce the oven to 150°C. Cream together the cottage cheese and Mascarpone then beat in the sugar and eggs. Stir-in the flour, crème fraîche and vanilla extract and beat the mixture until smooth. Pour over the cake base and place in the centre of your prepared oven. After 60 minutes turn the oven down to 100°C and continue baking for 15 minutes. Turn the oven off and allow to cool naturally (this will help minimize cracking). When cold take out of the tin, top with the cherries and serve. |
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