Name: Baked cheesecake with liqueur cherries
Prep time: 180 min
Cook time: 60 min
Total time: 240 min
Yield: 12
Ingredients: 180 gram plain sweet biscuits; 125 gram butter, melted; 250 gram mascarpone, softened; 1 cup (220g) caster sugar; 2 teaspoon finely grated lemon rind; 2 teaspoon vanilla extract; 3 eggs; 500 gram cream cheese, softened; Liqueur cherries; 300 gram frozen cherries; 2 tablespoon kirsch; 1 tablespoon water; 1 tablespoon caster sugar; 1 teaspoon lemon juice

Baked cheesecake with liqueur cherries

A classic baked cheesecake topped with divine liqueur cherries, and drizzled liberally with their sauce, makes a wonderful dessert and a great afternoon tea treat.

Serves 12

Prep

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Ingredients

180 gram plain sweet biscuits

125 gram butter, melted

250 gram mascarpone, softened

1 cup (220g) caster sugar

2 teaspoon finely grated lemon rind

2 teaspoon vanilla extract

3 eggs

500 gram cream cheese, softened

Liqueur cherries

300 gram frozen cherries

2 tablespoon kirsch

1 tablespoon water

1 tablespoon caster sugar

1 teaspoon lemon juice

Method

1.Grease 24cm springform tin; line side with baking paper.

2.Blend or process biscuits until fine. Add butter; blend until combined. Press mixture over base of tin; place tin on oven tray, refrigerate 30 minutes.

3.Preheat oven to 200°C (180°C fan-forced).

4.Bake crumb crust, on tray, 10 minutes; cool. Reduce oven to 180°C (160°C fan-forced).

5.Beat cream cheese, mascarpone, sugar, rind and extract in medium bowl with electric mixer until smooth. Beat in eggs, one at a time. Do not overbeat.

6.Pour filling into crust; bake 50 minutes. Cool cheesecake in oven with door ajar. Cover; refrigerate 3 hours or overnight.

7.To make liqueur cherries, combine ingredients in medium saucepan; bring to the boil. Reduce heat; simmer about 10 minutes or until mixture is slightly thickened.

8.Top cheesecake with liqueur cherries before serving.

We used a mixture of 90g shredded wheatmeal biscuits and 90g morning coffee biscuits for this crust.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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