Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Baked Cherry Cheesecake




Source of Recipe


Sainsbury's


List of Ingredients




Ingredients
for the base:
175g digestive biscuits, crushed
50g ground almonds
75g unsalted butter, melted
for the filling:
75g pack dried cherries or dried blueberries
2x15ml spoons Kirsch, brandy, or fruit juice, if preferred
250g mascarpone cheese or full-fat soft cheese
150g pot Sainsbury’s Taste the Difference Somerset cherry or wild blueberry yogurt
50g caster sugar
3 medium eggs
icing sugar to dust

Recommended wine :Sainsbury’s Muscat de St Jean de Minervois



Recipe



Method
1. Preheat the oven to 180°C, 350°F, gas mark 4. Lightly grease a 20cm loose bottomed cake tin and line with baking parchment.
2. For the base, mix together the biscuits, ground almonds and melted butter in a bowl. Press evenly into the base of the tin.
3. Meanwhile, for the filling, gently heat the dried fruit, alcohol or fruit juice with 3x15ml spoons water in a saucepan for 10 minutes, or until the fruit is plump and has absorbed all the liquid.
4. Whisk together the cheese, yogurt, sugar and eggs. Stir in the dried fruit, then pour the mixture over the biscuit base in the tin.
5. Cook for 50–55 minutes in the preheated oven, or until set and risen. Allow to cool for 20 minutes in the tin. Remove and serve lightly dusted with icing sugar.