Baked Cherry Swirl Cheesecake

Name: Baked Cherry Swirl Cheesecake
Prep time: 60 min
Cook time: 60 min
Yield: 8
Cuisine: British
Ingredients: 150g digestive biscuits; 75g butter, melted; 420g cherries, pitted and halved, plus 12 to decorate; 2 tbsp cherry brandy; 400g soft cheese; 250g tub ricotta; 3 medium free-range eggs, beaten; 50g caster sugar; icing sugar to serve

Serves: 8

Ready in: 60 mins +

This simple cheesecake recipe is sure to impress your dinner guests.

Baked Cherry Swirl Cheesecake Recipe: Veggie

Ingredients
Method

Ingredients:

150g digestive biscuits
75g butter, melted
420g cherries, pitted and halved, plus 12 to decorate
2 tbsp cherry brandy
400g soft cheese
250g tub ricotta
3 medium free-range eggs, beaten
50g caster sugar
icing sugar to serve

method:

Preheat the oven to 180/350F/Gas 4. Place the biscuits in a food processor and pulse to make fine crumbs. Mix in the melted butter and press into a 20cm-round loose-bottomed cake tin. Place on a baking tray and bake for five minutes.
Meanwhile, cook the cherries in the brandy for five minutes, then cool slightly.
Whisk the soft cheese, ricotta, eggs and sugar together. Gently stir in the cherries and liquid to give a marbled effect. Pour over the biscuit base and bake for 50-60 minutes until just set. Allow to cool completely before removing from the tin. Chill for 1-2 hours before serving topped with the cherries and a dusting of icing sugar.

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