Baked Cherry Cheesecake

I had mentioned about this baked cherry cheesecake previously and how I thought it was the best cheesecake I've tasted so far. I've made it again and still think its the best cheesecake. The flavours and textures just combine so well. This recipe is originally from a book called Appetizers, Finger Food, Buffets and Parties, by Bridget Jones (yep no joke, the author is Bridget Jones). I adapted it to suit my own flavour and think I have improved it.

To make this cheesecake does involve slightly more steps and time than the average cheesecake, but I think it's well worth it. You can use any type of fruit but I find that cherries work particularly well with the honey flavour. The texture of the cheesecake is delightfully soft yet still firm. The base has a lot of different flavours from the almond to the brown sugar to the oatmeal biscuits.


Baked Cherry Cheesecake

350g cherries
1 tbsp honey
6 tbsp sugar
juice of 1 lemon
175g cream cheese at room temperature
1 egg
1/2 cup whipping cream

For the base
100g oatmeal biscuits crushed
75g almond flakes roughly chopped
75g plain flour
pinch of salt
50g butter softened
1/3 cup light brown sugar firmly packed
1 egg yolk

1. For the base, combine the oatmeal biscuits, almond, sifted flour and salt. Stir to mix and set aside.

2. Beat the butter with brown sugar until light and fluffy. Beat in the egg yolk. Fold in the flour mixture until thoroughly combined.

3. Press the dough into a greased 23cm tin. Cover with clear plastic and chill for 30 minutes in the fridge.

4. Preheat oven to 180C. Meanwhile, for the topping, combine the cherries, honey, 1 tbsp of sugar and 1 tsp lemon juice in a saucepan. Cook mixture over low heat, stirring occasionally for 5-7 minuts until cherries have given off some liquid but still retain shape. Remove pan from heat and allow to cool.

5. Bake pastry base for 15 minutes. Remove when done and set aside to cool.

6. Beat together cream cheese and remaining 5 tbsp of sugar until light and fluffy. Add the egg and 1 tsp of lemon juice. Cream until smooth and thoroughly blended.

7. Pour cheese mixture into cool pastry shell. Bake for 20 - 25 minutes until just set.

8. Let the cheesecake cool completely before placing cherries on top of it.