Cherry Cheesecake


Sweet like cherry pie or should we say cherry cheesecake? Fresh cherries and cherry pie filling are the secret to this delicious and simple dessert

Cherry Cheesecake


  • 1 cup of cherries
  • 125 grams crumbled digestive biscuits
  • 75 grams soft butter
  • 300 grams cream cheese
  • 60 grams icing sugar
  • 1 teaspoon vanilla extract
  • u00bd teaspoon lemon juice
  • 250 ml double cream
  • 1 x jar black cherry spread/jam (approx. 285g)


      1. Break up the biscuits in a food processor until beginning to turn to crumbs, then add the butter and whiz again to make the mixture clump.
      2. Press this mixture into a 20cm springform tin; press a little up the sides to form a slight ridge.
      3. Beat together the cream cheese, icing sugar, vanilla extract and lemon juice in a bowl until smooth.
      4. Lightly whip the double cream, and then fold it into the cream cheese mixture.
      5. Spoon the cheesecake filling on top of the biscuit base and smooth with a spatula. Put it in the fridge for 3 hours or overnight.
      6. When you are ready to serve the cheesecake, unmould it and spread the black cherry spread over the top.
      7. Top with a cup of fresh cherries and dust with icing sugar


          Ingredients for Cherry Cheesecake

          Lurpak Butter Slightly Salted 250g

          $5.80 ea

          Chef's Choice Pure Vanilla Extract 100ml

          $17.99 ea

          Lemon Premium Each

          $0.70 ea

          Lemon Imperfect Each

          $0.37 ea

          Lemon Prepack

          $3.99 ea

          Golden Shore Icing Sugar Mixture 500g

          $2.99 ea

          Lurpak Butter Slightly Salted 400g

          $8.00 ea

          Lurpak Butter Unsalted 400g

          $8.00 ea