Lyn's cherry cheesecake recipe

Lyn's cherry cheesecake
Lyn's cherry cheesecake Photo: Marina Oliphant

The charm of this recipe is the contrast between the smooth, creamy filling and the fresh, juicy cherries. The filling is equally delicious used as a pastry cream for tartlets. The cherries can be stewed or preserved, but I love it best when they are fresh and very juicy. Remove the pips.


200g butter, melted

1 tsp ground ginger

350g wheatmeal biscuits, crushed into crumbs

250g cream cheese or mascarpone

2 tbsp kirsch

1/2 cup pure icing sugar, sifted

300mL creme fraiche

300mL cream, stiffly whipped

500g cherries, rinsed and stoned


Combine butter, ginger and biscuit crumbs. Press into a 22cm springform tin and even out base and sides using a straight-sided glass. Chill until firm.

Work cream cheese, 1 tbsp of the kirsch and icing sugar in a food processor until smooth. Add creme fraiche. Scrape into a bowl and fold in cream. Spread onto chilled biscuit base and smooth down evenly. Chill for at least 1 hour.

When ready to serve, remove cheesecake from tin and place on a serving plate. Sprinkle cherries with remaining kirsch and pile on top of cake. Cut with a knife dipped in hot water.