Cherry Cheese Cake
This cherry cheese cake is one of my husband's favorite cakes, acually I made it for the first time, and I got help from my husband too. The idea of this cherry cheese cake came from my sister in law Sophie, because we had a lot of cherries in our garden this summer and it turned out nicely and delicious.
Bigarreau
Sour Cherry
Morello
Here is the recipe for my cherry cheese cake
For the base:
- 200 gr digestive biscuits
- 50 gr melted butter
For the cake:
- 550 gr soft cheese, philadelphia is good
-1 tsp vanilla extract
-150 gr caster sugar
-2 tbsp plain flour
-2 eggs
For the topping:
-550 gr morello cherries, stoned
-50 gr caster sugar
-1 tbsp vanilla honey
Method:
- Heat the oven to 160 degrees or 140 degrees gas 3. Grease and line a loose sided metal terrine tin 27cm x 10cm.
- Tip the biscuits into a food prossessor and blitz into crumbs, then pour in the butter and continue to whizz until the texture is smooth. Press the biscuits mix into base of tin.
- Beat the cheese, vanilla extract, and sugar until smooth, then beat in the flour and eggs until completely combined.
- Pour the mix over the biscuit base and smooth with a spatula. Bake about 1 hour until just completely set and tinged brown at the edges. Leave to cool out of the fridge then refrigerate until completely cold.
- While the cake is cooling, sprinkle the sugar into a pan and place over a high heat until caramelised. Throw in the cherries and vanilla honey and stir for 3-4 mins until the cherries are sticky and have released their juice, but haven't collapsed too much.
- Leave to cool then strain the cherry juices back into a pan. Place on a high heat and reduce the juice to a sticky syrup, set a side to cool and pour on top of the cake and leave at room temperature, cut into slices and serve. ENJOY
Foto by; Me (Angel).
