Nutrition Facts
Sour cherry cheesecake
Amount Per Serving
Calories 709
Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 22g138%
Trans Fat 1g
Cholesterol 172mg57%
Sodium 398mg17%
Potassium 252mg7%
Carbohydrates 79g26%
Fiber 1g4%
Sugar 55g61%
Protein 11g22%
Vitamin A 1773IU35%
Vitamin C 2mg2%
Calcium 125mg13%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Sour cherry cheesecake
A dream dessert
Servings: 8
Calories: 709kcal
Equipment
- 23cm springform cake tin
- Food processor or rolling pin
- Saucepan
Ingredients
- 200 g digestive biscuits
- 100 g unsalted butter melted
- 600 g full-fat cream cheese at room temperature
- 200 g strained full-fat Greek-style yoghurt
- 200 g caster sugar
- 3 large eggs lightly beaten
- 1 tbsp plain flour
- 1 tbsp vanilla extract
- 1 tsp unwaxed lemon zest finely grated
- 1 tbsp lemon juice
For the topping:
- 400 g frozen, pitted sour cherries
- 150 g caster sugar
- 1 tbsp cornflour
Method
- Line a 23cm springform cake tin with baking parchment. Put the biscuits in a food processor and blitz to crumbs. Alternatively, place them in a plastic bag and hit them with a rolling pin until they are finely crushed (the latter is slightly more therapeutic).
- Mix the crushed biscuits with the melted butter, then spoon into the prepared tin, pressing down the base to form an even layer. (I sometimes use the base of a cup or glass to even out the crumb.) Transfer to the refrigerator to set.
- Beat the cream cheese and yoghurt until smooth. Whisk in the sugar, eggs and flour, then the vanilla, lemon zest and juice.
- Preheat the oven to 160°C/fan 140°C/Gas 3 (and see recipe introduction). Pour the filling into the chilled biscuit base and bake for around one hour. You can tell it is cooked when it looks set but still has a wobble in the middle. Now turn off the oven, open its door and leave the cheesecake to cool for 10 minutes without touching it. Remove it from the oven and leave to cool completely, then chill for four hours.
- To make the topping, place the frozen cherries and sugar in a saucepan over a medium heat. Stir frequently to begin with, so the sugar doesn’t catch. Once the cherries have defrosted and the sauce come to a boil, add the cornflour and simmer for five minutes. Set aside and leave to cool.
- To serve, either spoon the topping all over the cheesecake or slice the cheesecake into pieces and place a dollop of cherries on top of each serving.
Nutrition
Calories: 709kcal | Carbohydrates: 79g | Protein: 11g | Fat: 40g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 172mg | Sodium: 398mg | Potassium: 252mg | Fiber: 1g | Sugar: 55g | Vitamin A: 1773IU | Vitamin C: 2mg | Calcium: 125mg | Iron: 2mg