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Baked Cherry Cheesecake with Somerset Yogurt

ingredients

serves: 8
175 g digestive biscuits, crushed
1/2 cup (50 g) 2 oz ground almonds
3/4 stick (6 Tbsp) 75 g unsalted butter, melted

for the filling

75 g pack dried cherries or blueberries
2 tbsp Kirsch, brandy, or fruit juice if preferred
250 g mascarpone cheese or full-fat soft cheese
150 g pot cherry or wild blueberry yogurt
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
3 medium eggs
icing sugar (confectioners sugar) to dust

method

1. Preheat the oven to 180°C (350°F) Gas Mark 4.. Lightly grease a 20 cm loose bottomed cake tin and line with baking parchment.

2. For the base, mix together the biscuits, ground almonds and melted butter in a bowl. Press evenly into the base of the tin.

3. Meanwhile, for the filling, gently heat the dried fruit, alcohol or fruit juice with 3 tbsp water in a saucepan for 10 minutes, or until the fruit is plump and has absorbed all the liquid.

4. Whisk together the cheese, yogurt, sugar and eggs. Stir in the dried fruit, then pour the mixture over the biscuit base in the tin.

5. Cook for 50 - 55 minutes in the preheated oven, or until set and risen. Allow to cool for 20 minutes in the tin. Remove and serve lightly dusted with icing sugar.

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