Vanilla Cheesecake with Cherries
INGREDIENTS
For the base:
150g salted butter, melted
300g digestive biscuits, crushed
For the cheesecake filling:
2 x 280g tubs of cream cheese, at room temperature
1 x 390g tin of condensed milk
5ml vanilla extract
280ml double cream
3 Tablespoons Kirsch or Maraschino cherry syrup
For the topping:
500g fresh cherries, pitted
Optional:
Berry coulis
METHOD
Line a Le Creuset 26cm Signature Shallow Casserole with baking paper so that it comes 5cm up the sides of the dish.
Place the crushed biscuits in a bowl and add the melted butter. Mix well to combine.
Pour the biscuit mix into the lined casserole and press down firmly. Refrigerate for 2 hours.
For the filling, place the cream cheese, vanilla, condensed milk and double cream and Kirsch or cherry syrup in a mixing bowl. Beat to combine until smooth and pour the filling into the lined casserole. Chill overnight and serve chilled with the fresh cherries and coulis if using.
COOK’S TIP:
Replace the Kirsch with the juice and zest of 1 lemon, this will add a delicious zing and freshness to the cheesecake.