Decadent Cherry Cheesecake

Rich Baked Cheesecake with a cherry jam

Decadence is definitely the definition of this cherry cheesecake. This recipe is for a baked cherry cheesecake. This recipe is not difficult to make however it takes patience, as you cannot enjoy this cheesecake on the same day of making it, unless made early in the morning.

Cheesecake lovers always debate which is their favourite, the baked cheesecakes or the fridge cheesecakes. We hope that both the groups will enjoy this version of a baked cheesecake with a bit of a twist. A sour cream topping to hide the cracks and add that creamy richness. Cheesecakes are expensive to make so one needs to make the most of them. This decadent cheesecake recipe is worth your while, since one small slice is sufficient.

Decadent Cherry Cheesecake

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 5 hours hrs 45 minutes mins

Course Dessert

Cuisine African cuisine, American cuisine

Servings 10 servings

Ingredients

  

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Crust

• 175 g chocolate wafer biscuits crushed
• 50 g butter softened

Filling

• 4 eggs separated
• 125 g butter softened
• 450 g cream cheese or smooth cottage cheese
• 175 g sugar
• 15 ml cornflour
• 5 ml baking powder
• 15 ml lemon juice

Topping

• 250 ml sour cream
• 30 ml sugar
• 5 ml vanilla essence
• 4 tbsp cherry Jam or mixed berry preserve

Instructions

 

• Heat oven to 160C. Butter a cake tin. Mix together the crushed biscuits and the butter into a paste, line the bottom of a cake tin.
• Bake the base for 10 min in the oven. Cool. Meanwhile beat the egg whites in a metal bowl until soft peaks form (1-2 minutes). Set aside.
• With an electric mixer, mix Butter, cream cheese and egg yoks. Beat at med speed, until smooth and creamy. Add sugar, baking powder, cornflour and lemon juice. Mix well.
• By hand, fold in the beaten egg whites. Spoon into cooled baking pan. Bake for 60-80 minutes.
• Switch of the oven when the cake is golden brown after 60 or 70 minutes and place a wooden spoon in the door. (The cake will fall in the centre and crack). Cool for 15 minutes.
• Take a knife and loosen the cakes edges from the side of the tin. Cook completely in the fridge for 4 hours or overnight.
• Just before serving: cream together the sour cream, sugar and vanilla. Spoon over the cracked surface of the cheesecake. Take 1/2 teaspoons of the cherry jam and arrange neatly around the cake for decoration and the cherry taste.

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