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Wednesday, 18 April 2012

Cherry Heaven Cheesecake

Love my sour cherry tree. The first couple of years we were here the tree was bursting with the little red globes a really beautiful sight, but pop one of the gorgeous lovelies in the mouth only to spit them out in disgust!
Then my lovely neighbours showed me how to preserve them & turn them into amazing taste bud loving experience!
I highly recommend the preserving of these cherries as they can be used in so many different ways or just eaten with ice cream.
I also love non baked cheesecake so I wanted to make something different for my friends who were coming to share Easter with us. I had a sudden image of cheesecake pop into my head & that was it, decision made a creamy, sweet but tart confection of love:-) Try it you will love it!
I have substituted vegetable cream here as we can't get dairy cream, & low fat cream cheese but you can substitute full fat:-)
I have not found digestive biscuits here in Bulgaria but, if you are here, a friend has told me CBA sell them.. I used a "Morning coffee", "Rich tea" type of biscuit which gave a lovely soft cakey feel to the base, if this is not your thing then use digestive biscuits for a harder crunchy texture.

350g (2 x packs) Philadelphia low fat cream cheese
60g Icing sugar
250ml Double or Whipping cream
150g Butter softened
260g "Morning coffee" style biscuits
1 tsp vanilla extract
1 tsp Lemon juice
250ml Double cream
Cherry compote  (I make mine but you can buy it)
I don't think you can get such a delectable dessert that is any easier to make.
First if you have a processor then blitz the biscuits till they are breadcrumb like then add the butter & blitz on pulse to combine. If not then put the biscuits in a bag & smash with a rolling pin or a large serving spoon :-) & combine the butter in a bowl.

Press firmly into a spring form or loose bottom pan, 20cm or smaller. Put this into a cold fridge for an hour or two.
Whip the cream till it is thickened.
In a bowl beat together cream cheese, vanilla, lemon juice & Icing sugar, then fold in the cream.
Spread over the biscuit base & place in fridge overnight.
I preserve my own sour cherries, but if you don't, then a jar of bought ones will suffice or you can buy the sauce.
1 x jar of sour/black cherries tip into a saucepan, juice too. Add 4 - 6 dessert spoons of sugar & slowly dissolve. Continue to cook till the sauce thickens, stirring frequently. During this process check the taste for sweetness & tartness. Cool the sauce.
Remove the cheesecake from the pan (leave the base) & spread over the top just before serving
Serve on its own or be very decadent & serve with creamy ice cream or whipped double cream.
Please let me know what you think :-)

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