Dark Cherry Cheesecake

dark cherry cheesecake

Ingredients:

For the crust:

1 1/4 cups biscuit(digestives/grahm cracker) crumbs

2 tablespoon caster (white)sugar

1/4 cup butter melted

For the cheese mixture:

2 tubs ( 250g each ) mascarpone cheese
1 tub (8oz) cream cheese

1/2 cup cream

3/4 cup sugar

2 tsp vanilla extract (I used the one with vanilla seeds*)

For the cherry topping:

1 package (480g) frozen dark sweet cherries

2 teaspoons cornflour

1/2 cup sugar

¼ cup water

Method:
Combine the ingredients for the crust and press into the bottom and sides of a 10 inch spring form pan. Or into 8-10 small glass ramekins as I did.

Soften cream cheese and the mascarpone at room temperature and stir in the cream, and the vanilla extract. Mix until smooth then carefully top the biscuit base with the cheese mixture. As I used the ramekin dishes I left a small indent in the cheese mixture so that there would be somewhere to put the topping. Leave cheesecake to set in the refrigerator.

For the topping, place the frozen cherries into add the sugar, vanilla extract, and water, stir well until the mixture boils and thickens, then remove from the heat.

Spoon the cherry topping over the Vanilla Cheesecake once it has cooled and place the cheesecake(s) back into the fridge to chill. I spooned the cherry topping over the cheesecake while the topping was still warm just prior to serving.

Enjoy your freshly made Dark Cherry Cheesecake!

Cook’s notes: first of all the vanilla extract with seeds in was my treat to myself, well my treat to my kitchen, I may not have this whole treating myself thing down right. It is lovely, though and I’m not quite willing to go to the expense of using real vanilla pods though that would be truly lush. The mini cheesecakes turned out quite divine with only semi-posh vanilla extract. And I must say a big thank you to Gu puddings for providing me with all the little glass ramekin dishes.