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Baked cherry cheesecake

This impressive make-ahead dessert, from Good Food reader Jane White, is sure to become a favourite

  • Prep: 15 mins
    Cook: 30 mins
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 448
  • Carbohydrates 57
  • Saturated Fat 11
  • Sugar 36
  • Protein 9
  • Fat 22
  • Fibre 1
  • Salt 1.25

Nutrition per serving

  • Calories 448
  • Carbohydrates 57
  • Saturated Fat 11
  • Sugar 36
  • Protein 9
  • Fat 22
  • Fibre 1
  • Salt 1.25

Ingredients

  • 12 digestive biscuits, crushed
  • 50g melted butter
  • 50g caster sugar
  • 300g light soft cheese
  • 2 eggs
  • 50g caster sugar
  • 400g can red or black cherry pie filling (we used Hartley's)

Method

  1. Heat oven to 180C/160C fan/gas 4. Combine the crushed biscuits with the melted butter and sugar, then press onto the base and sides of a 20cm springform tin. Chill.

  2. Blend the cheese, eggs and sugar until smooth, pour into the case and bake for 30 mins or until set. Cool for 30 mins, then top with the cherry pie filling. Serve chilled.

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