Ingredients
- 250 g fresh pitted cherries
- ½ packet rich tea biscuits
- 55 g salted butter, melted
- 2 tbsp runny honey
- ½ tsp grated nutmeg
- 300 g cream cheese, at room temperature
- 200 g good quality maple syrup
- 300 mls whipping cream, lightly whipped and not too cold
- 6 small leaves gelatine, 10g
- 4 medium egg whites , at room temp
- 2 tbsp caster sugar
- pinch cream of tartar
- 350 g fresh pitted cherries, chopped quarters
- 100 g caster sugar
- 2 tbsp cornflour or arrowroot
- water
- ½ fresh lemon juice
Instructions
- Soak the gelatine in cold water for about 5 minutes.
- Place the biscuits in a Magimix and blitz, add the melted butter, nutmeg and honey.
- Line a 9 x 2-inch-deep springform tin base with baking parchment
- Pack the crumb base carefully into the lined tin.
- Cut the 250g of fresh cherries into small pieces, spread evenly over the biscuit base, and set in a fridge, 20 minutes.
- Place the cream cheese into a mixing bowl and add the maple syrup. Whisk until the cheese is soft and creamy. It should take about 3-4 minutes.
- Lightly whisk the egg whites until they start to break, then add the caster sugar and cream of tartar and continue to whisk to a soft foam. Do not over whisk.
- Quickly melt the gelatine and add to the cream cheese and maple syrup mixture. Stir in well and quickly, so the gelatine does not set in lumps (that’s why the cheese is at room temperature). Next, fold in the egg whites and pour into the prepared flan or tart tin.
- Set in a fridge for a least 1 hour.
- Place the cherries, sugar and water into a small saucepan and gently simmer.
- Mix the starch and water, then add to the cherries and sugar to thicken, but take care not to over thicken, then cool.
- Use a blowlamp to run around the outside of the chilled cheesecake to release from the tin and carefully open.
- Cut into wedges and serve with the compote spooned over.
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Nutrition Facts
Fresh Cherry Cheesecake
Amount per Serving
Calories
700
% Daily Value*
Fat
44
g
68
%
Saturated Fat
26
g
163
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
12
g
Cholesterol
143
mg
48
%
Sodium
294
mg
13
%
Potassium
476
mg
14
%
Carbohydrates
73
g
24
%
Fiber
2
g
8
%
Sugar
62
g
69
%
Protein
9
g
18
%
Vitamin A
1700
IU
34
%
Vitamin C
8
mg
10
%
Calcium
137
mg
14
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
