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Spiked cherry cheesecake

Name: Spiked cherry cheesecake
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 1 h 50 min
Yield: Serves 10-12
Cuisine: American recipes
Ingredients: For the base; 400g dark chocolate digestive biscuits; 3 tbsp cocoa powder; 160g unsalted butter, melted; Oil for greasing; For the filling; 560g full-fat cream cheese (we like Philadelphia); 100g mascarpone; 200g caster sugar; 90ml soured cream; 3 large free-range eggs; 1 tsp vanilla bean paste; 50g plain flour; For the topping; 390g jar Opies black cherries with kirsch (from Tesco and Waitrose); 2 tbsp caster sugar; Splash amaretto, rum or kirsch; You’ll also need; 20cm loose-bottomed cake tin

Published: 28 May 15
Updated: 18 Mar 24

This boozy cheesecake recipe is made with cherries from a jar so can be served as a dessert any time of year. It’s a show-stopper that’s sure to please.

Easy
May 2015

Test kitchen approved

Serves 10-12
Hands-on time 30 min, oven time 50-60 min, simmering time 15-20 min

This boozy cheesecake recipe is made with cherries from a jar so can be served as a dessert any time of year. It’s a show-stopper that’s sure to please.

Nutrition: per serving

Calories: 671kcals
Fat: 49.1g (29.6g saturated)
Protein: 7.6g
Carbohydrates: 49.1g (33.2g sugars)
Fibre: 1.3g
Salt: 1g

For 12 servings

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Ingredients

For the base

400g dark chocolate digestive biscuits
3 tbsp cocoa powder
160g unsalted butter, melted
Oil for greasing

For the filling

560g full-fat cream cheese (we like Philadelphia)
100g mascarpone
200g caster sugar
90ml soured cream
3 large free-range eggs
1 tsp vanilla bean paste
50g plain flour

For the topping

390g jar Opies black cherries with kirsch (from Tesco and Waitrose)
2 tbsp caster sugar
Splash amaretto, rum or kirsch

You’ll also need

20cm loose-bottomed cake tin

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Method

To make the base, whizz the biscuits and cocoa in a food processor until very finely ground. Whizz in the melted butter, then tip into a lightly oiled 20cm loose-bottomed cake tin. With your fingertips or a metal spoon, smooth it evenly over the base and up the sides to form a tart case. Chill for 30 minutes. Heat the oven to 160°C/140°C fan/gas 3.
To make the filling, whip the cream cheese, mascarpone, 200g sugar and soured cream together with an electric mixer until smooth. Beat in the eggs one at a time, then quickly beat in the vanilla paste. Sift over the flour, then fold it in with a balloon whisk.
Spoon the filling into the tart, smoothing the top (it shouldn’t come above the sides of the tart). Bake for 50-60 minutes until set and lightly golden – it should still wobble in the centre when you nudge it. Remove from the oven and leave to cool completely (see Make Ahead).

To make the topping, drain the cherries, reserving the liquid. Put the liquid in a saucepan with the 2 tbsp sugar. Heat to simmering and reduce for 15-20 minutes until syrupy (remove a spoonful and let it cool for a few minutes to check the consistency). Allow to cool, then stir through your booze of choice. Taste for balance, then stir the cherries back in. Just before serving, top the cheesecake with the cherries.

Recipe from May 2015 Issue

Nutrition

For 12 servings

Nutrition: per serving

Calories: 671kcals
Fat: 49.1g (29.6g saturated)
Protein: 7.6g
Carbohydrates: 49.1g (33.2g sugars)
Fibre: 1.3g
Salt: 1g

delicious. tips

This cheesecake improves with a night in the fridge, so it’s best made the day before. The cherry syrup can be reduced up to 6 hours before serving. Put the cherries back in to keep them moist, but taste the syrup before you serve – it may need an extra slug of booze.