Vanilla Cheesecake with Cherries

Ideal for feeding a crowd, this luxuriously creamy cheesecake is the perfect summer dessert that can be taken straight to the table for serving. Top with tart cherries and gold leaf for garnish.

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.