Cherry Cheesecake

Staying with the cherry theme…

I can’t really take the credit for this as Mr OC made it.  I did however hover nervously, not quite in the background, interjecting occasionally.  I am the back seat driver of the kitchen it seems.   I did make the cherry sauce for the top though, as I needed to have some contribution to the proceedings ( a control freak – moi?).

250g digestive biscuits
150g soft butter

400g cream cheese (room temperature)
60g icing sugar
300ml double cream
1 tsp vanilla extract
½ tsp lemon juice

For the topping:

1 can of cherries in fruit syrup
2 tsp arrowroot, dissolved in 2 tbsp of water
Glug of cherry brandy (optional and to taste)


Put the biscuits in a food processor and whiz until crumbs.  Add the soft butter and whiz again until combined. (If you don’t have a food processor then place the biscuits in a freezer or sandwich bag and bash with a rolling pin until crumbs.  Melt the butter and pour in the biscuits and stir to combine.)  Press the crumbs into a loose based springform tin measuring 20cm.   Using the back of a metal spoon is the easiest way of doing this.  Place in the fridge whilst you prepare the cheese part.

Place the cream cheese, icing sugar, vanilla extract and lemon juice in a bowl and beat until smooth.  Softly whip the double cream and then lightly fold it into the cream cheese mixture.  Spoon this onto the biscuit base and smooth with a palette knife.  Chill in the fridge until just before serving.

Make the sauce ready to pour on top just before serving.  Empty the cherries and the syrup they are in into a saucepan.  Add the arrowroot and water solution and stir well.  Place on a gentle heat and simmer until the sauce has thickened.  Add a glug of cherry brandy to taste.  Pour into a bowl and chill until you are ready to pour over the cheesecake before serving.

When you are ready to serve, run a knife around the edge of the cheesecake and release the springform tin.  Keep the cheesecake on the base of the tin and place on a serving plate.  Spoon the cherries and as much of the sauce as the cheesecake will take over the top.

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22 thoughts on “Cherry Cheesecake”

  1. Wow – I am impressed that Mr OC knows his way around the kitchen, what a wonderful looking cheesecake! I love the fact its been a joint effort too ;0)

    1. Do you know Michele I don’t have me pegged as a control freak until moments like this when I realise that I just want to grab the spoon. I do have to stop myself as he can cook very well, I’m just not very good at delegating.

  2. As a veggie, I always like to find a cheesecake that hasn’t got gelatine in it, and this doesn’t even have to be baked . Double ‘win’ as far as I’m concerned!!!!!

    1. Hi Lynn, lovely to see you here. Thank you for the kind comment and I am really pleased that you like the cheesecake. I have just tried leaving a comment about your honey cake with lemon frosting which does look very delicious and looks worth the cleaning that must have taken place after your first attempt. You did make me laugh reading about it. Anyway, WordPress won’t recognise my username to log in so I couldn’t. I will be back to try again though. Kath

  3. The cheesecake looks lovely and I love tinned cherries or even their posher cousin morello cherries. We haven’t got any cherry brandy here but I can see yours has been put to very good use.

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