Cherry Cheesecake
This delicious no bake and no gelatin Cherry Cheesecake features a smooth and rich cherry cream cheese filling, topped with fresh cherries.
Servings 10
Calories 432kcal
Ingredients
Cherries
- 250 grams / 8.8 ounces cherries pitted
- 50 grams / ¼ cup superfine/caster sugar
Base
- 150 grams / 5.3 ounces graham crackers crushed
- 50 grams / 1.75 ounces butter melted
- 75 grams / 2.65 ounces chocolate melted
Cheesecake
- 100 grams / ½ cup superfine/caster sugar
- 340 grams / 12 ounces cream cheese room temperature
- 198 grams / ¾ cup + 1 ½ tablespoons heavy cream
- 1 teaspoon vanilla extract
To serve
- 150 grams / ⅓ pound fresh cherries
Instructions
- Line a loaf tin with greaseproof paper.
Cherries
- Toss the cherries and sugar into a blender and allow to sit for 10 minutes.
- Blend until smooth and pour into a small saucepan and cook on low heat until reduced and thickened, approximately 20 minutes.
- Stirring intermittently to ensure the sauce doesn’t burn.
- Remove and allow to cool completely. The weight of the cooked sauce should be between 85-95 grams / 2.99 - 3.34 ounces.
Base
- Place the crushed graham crackers and butter into a bowl.
- Pour into the loaf tin and press firmly and evenly into the base of the tin.
- Pour the melted chocolate over the base and smooth out evenly. Set aside.
Cheesecake
- Place the cream cheese into a bowl and beat until smooth, approximately 2 minutes with a hand beater.
- Add in half the sugar and beat to until smooth and the sugar has dissolved, approximately 1 minute with a hand beater.
- In a separate bowl, pour the heavy cream and remaining sugar and beat until soft peaks form and fold through the cream cheese until well combined.
- Add vanilla extract and stir to combine.
- Add all the cherry sauce into the creamy mixture and stir to combine.
- Spoon the cheesecake into the tin and smooth out. evenly.
- Place in the fridge to set for at least 4 hours or preferably overnight.
To serve
- Remove from the fridge and slice.
- Top with the remaining fresh cherries just before serving.
- Slice and serve.
- Dig in!
Notes
- Cherries: Fresh or frozen cherries would work for the sauce in the cheesecake, though cooking might take longer if making the sauce from frozen.
- Cream cheese: The core of our creamy cheesecake is room temperature full fat cream cheese, which results in giving us a light cheesecake that is easy to mix until smooth and full of that beloved cheesecake flavor.
- Chocolate: High quality dark chocolate is used here as it helps keep the flavors balanced, however, you could replace with milk chocolate.
- Loaf tin: The loaf tin used here fits 1 kilo or 2 pounds.
Nutrition
Calories: 432kcal