Best ever cherry cheesecake recipe

Best Ever Cherry Cheesecake recipe

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♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.
Ingredients
For the pastry shell: | |
175 g | plain flour |
3 tbsp | caster sugar |
½ tsp | lemon zest |
6 tbsp | butter |
1 | egg yolk, lightly beaten |
¼ tsp | vanilla extract |
For the Filling: | |
½ tsp | lemon zest |
¼ tsp | vanilla extract |
700 g | cream cheese |
225 g | caster sugar |
2 tbsp | plain flour |
¼ tsp | salt |
2 medium | eggs |
1 medium | egg, yolk only |
60 ml | milk |
For the sauce: | |
175 g | sugar |
2 tbsp | cornflour |
1 pinch(es) | salt |
75 ml | water |
1 kg | Morello or tart red cherries, pitted, fresh or frozen – use about 850-900g if pre-pitted |
Instructions
Preheat the oven to Gas Mark 6, 200°C, 400°F.Crust:combine the flour, sugar and lemon zest in a bowl, Cut in the butter , starting with a knife and finish by rubbing in with your fingertips. Stir in the egg yolk and vanilla and bring together to a dough. Take a third of the dough and press it firmly into the base of an 8 or 9 inch, 20-22cm cake tin, as evenly as possible. Bake for 7-8 minutes, until golden and remove and allow to cool.
Raise oven temperature to Gas Mark 8, 230°C, 450°F.
Lightly grease the sides of the tin. Pat the remaining dough onto the sides of the tin, to a height of about 1¾ inches or about 4.5cm. Set aside.
Filling:
In the bowl of a stand mixer, beat together the cheese, lemon zest and vanilla until fluffy. Mix in another bowl the sugar, flour and salt and gradually stir into the cheese mixture. Add the eggs and yolk and mix until just combined. Stir in the milk and pour into tin and bake for 10 minutes.
Lower oven temperature to Gas Mark 2, 150°C, 300°F and continue to bake for about 50 minutes or until the centre appears to be set and a skewer inserted into the centre comes out clean.
Allow to cool in tin for 15 minutes. Loosen sides of cake with a thin knife. Cool for 30 minutes more and remove tin outer. Cool completely on tin base on wire rack and then chill for several hours.
Sauce:
Meanwhile, combine sugar, cornflour and salt in a large, heavy saucepan. Add the water and stir in the echerries. Cook while stirring on a medium heat until thickened and bubbling. Cook for 1-2 minutes longer. Cover and chill in refrigerator.
Cover top of chilled cheesecake with mixture. Alternatively, use a 550-600g (approx) tin of red cherry pie filling.
About this recipe:
One recently obtained and as yet untried, although recommended by its donor.
Preparation time:
ca. 1 hr
Resting time:
ca. 6 hrs
Grade of difficulty:
medium
Calories per portion:
n/a
Reference: Best ever cherry cheesecake recipe
Recipe type: xarchivex
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