Mini cherry cheesecake
Cheesecake is a family fav dessert of ours. I do think it’s a very good dessert something which you can’t really go wrong with and generally most people like it (generally!!). The non-baked one are generally really easy to make and quick. I usually don’t make baked cheesecakes as much.
I brought a jar of cherries and didn’t know what to do with them so I thought why not make a cherry cheesecake. I have taken a very old recipe of cheesecake that I have used over and over again, it’s an actual lemon one and I had given that same recipe to a number of my relatives as they loved it too! I used this recipe as a base for this cherry cheesecake but I adapted it and made it more cherrylike. It however didn’t turn out how I expected as the cherries itself were not that great, they were not juicy as I thought or as flavoursome as I wanted. I ended up adding some cherrie compote into the mix to give it that extra kick but that did make the cheesecake a tad sweet.
The cheesecake overall needed more cherry flavour and I think due to the cherries from the jar not being very flavourful was the main reason the flavour didn’t come out. I need to work on this cheesecake and make it taste as good as the lemon one! I do think that next I will buy a really good jar of cherries and it will sort out the problem so give it a try but make sure the cherries you buy are of good quality.
- 350g - cream cheese
- 110g - digestive biscuits
- 50g - butter
- 50g - caster sugar
- 150ml - double cream
- 1 - jar of cherries (drained)
- 2 tsp - cherry compote
- 1. Place all the biscuits in a thick sandwich bag and bash with a rolling pin until it resembles crumbs.
- 2. Melt the butter in a saucepan and mix in the crushed biscuits and brown sugar.
- 3. Press the mixture into either a 8" loose base tin or mini tin with lose bases, press the mixture down and then place in the fridge to chill in the fridge while you make the topping.
- 4. Beat together the cream cheese, castor sugar, cherries and cherry compote until smooth and creamy.
- 5. Whip the double cream until you have soft peaks.
- 6. Mix together the cream cheese mixture and the cream.
- 7. Divide the mixture between the base or bases and chill for a couple of hours or overnight.
- It's important to allow time for refrigerating I usually make this overnight but 4 hours should be enough.
- I reduced the amount of sugar in this recipe so that it wasn't as sweet, but taste and add more if needed.
- I added chocolate sauce over the cheesecakes as I think chocolate and cherry works well together.