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This recipe is classed as easy

Rating 3.13 / 5 (54 votes)

Prep time:
40 min, plus 2-3 hrs setting time
Cook time:
2 min
Serves:
8

A crunchy biscuit base plus a cherry filling equals a divine dessert in this delightfully easy recipe from Sophie Grigson

Method

1. Finely crush the biscuits, and stir in the melted butter and cinnamon. Press the buttery crumbs evenly over the base of a 24cm loose-bottomed flan or tart tin. Refrigerate until set.

2. To make the filling, soak the gelatine leaves in cold water until soft.

3. Bring the single cream to a boil, and then take off the heat. Remove the gelatine leaves from the water, squeeze out any excess water, and stir into the cream, until dissolved. Leave the mixture to cool.

4. Put the cream cheese into a bowl with the sugar, half the lemon zest and lemon juice. Beat together until smooth and creamy.

5. Mix in the single cream mixture and then the cherries.

6. Fold in the whipped cream.

7. Whisk the egg white until it forms stiff peaks, and fold into the cheesecake mixture.

8. Pour the mixture into the tart tin and smooth down lightly. Chill until set, before sprinkling with the remaining lemon zest.

9. For the sauce, place the cherries, lemon juice and sugar to taste, into a food processor or liquidiser and pulse until smooth. Taste and add more sugar if needed. Serve with the cheesecake.

Ingredients

For the biscuit base

  • 220 g chocolate digestive biscuits
  • 110 g unsalted butter, melted
  • 1 tsp cinnamon

For the filling

  • 3 sheets gelatine
  • 150 ml single cream
  • 300 g cream cheese
  • 125 g caster sugar
  • 1 lemon, grated zest and juice
  • 300 g cherries, fresh or canned, pitted
  • 150 ml double cream, whipped
  • 1 egg white

For the sauce


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Latest Comment

 


BarboraB49962 BarboraB49962  Posted 18 Jan 2012 9:55 AM
 

Hello there - worry not, you can also use powdered/granular gelatin for this recipe. Basically there are 12 level teaspoons of gelatin per ounce, which breaks down to 1.2 tsps per sheet of gelatin. So you need 3 sheets, which will equal just over 3 1/2 tsps of powdered gelatin. Hope that helps?

Charlotte - Good Food Charlotte - Good Food  Posted 11 Jul 2011 12:19 PM
 

Help Please .....Can't find sheet gelatin - only Knox brand so....how do I convert this for the recipe? Is Knox brand (granular) incorporated into the recipe the same way as sheet gelatin?
does single cream = half and half?
and double cream = heavy whipping cream?

S.G.R58350 S.G.R58350  Posted 09 Jul 2011 7:32 AM
 

Thanks for the comment mickA5256, we've updated the recipe.

Celia Good Food Celia Good Food Posted 09 May 2011 10:14 AM
 

Nice recipe but had you been better to put in section three that it is the single cream you dissolved the gelatin with as people may think it is the double cream you heat or do you!

mickA5256 mickA5256 Posted 07 May 2011 9:08 AM
 

Made this for a dinner party and it went down a treat....very indulgent and yummy! I used icing sugar for the sauce which worked well, will definately be making again. rating system appears not to be working but definately a 5!

lisaC8917 lisaC8917 Posted 17 Jul 2010 6:33 PM
 

Looking for something indulgent? Like to spoil yourself? I do, and this is such a dessert (or anytime cheesecake). If you like something naughty, but nice, this is the one.

GlynnisN68886 GlynnisN68886 Posted 26 Oct 2008 1:41 PM