Cinnamon Cherry Cheesecake


serves 8
3/4 cup (100 g) 4 oz plain flour (All purpose)
3 tbls (25 g) icing sugar (confectioners sugar), sifted
3/4 stick (6 Tbsp) 75 g butter or margarine, softened
1 egg yolk

for the filling

1 X 425 g (15 oz) can sour cherries, drained
225 g curd or sieved cottage cheese
3 eggs, separated
1 x 2.5 ml spoon ground cinnamon
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
2 level tbsp plain flour (All purpose)
2/3 cup (150 ml) 1/4 pt double or whipping cream

for the topping

2/3 cup (150 ml) 1/4 pt double or whipping cream, stiffly whipped
angelica leaves ground cinnamon


Preheat an oven to 160°C, 325°F, gas mark 3.

1. Sift the flour and icing sugar into a bowl. Add the butter or margarine and egg yolk and work to a smooth soft dough.

2. Roll into a ball and press evenly over the bottom of a greased loose-bottomed 18 - 20 cm (7 - 8 inch) round cake tin. Chill while you make the filling.

3. Arrange the cherries over the pastry base.

4. Soften the cheese in a large mixing bowl. Beat in the egg yolks, cinnamon, 50 g/2 oz of the caster sugar, the flour and cream.

5. Whisk the egg whites until stiff, then whisk in the remaining caster sugar.

6. Fold lightly but thoroughly into the cheese mixture.

7. Spoon the mixture into the prepared tin and smooth the surface.

8. Bake in a preheated oven for 1 1/2 - 1 3/4 hours or until firm but still spongy to the touch. Turn off the oven, open the door and leave the cheesecake to cool in the oven for 1 hour.

9. Ease the sides of the tin carefully away from the cheesecake and lift the cheesecake out on the tin base. Pipe the cream on top of the cheesecake.

10. Decorate with angelica leaves and sprinkle with a little cinnamon.

12. Chill for 2-3 hours before serving.

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