Black Cherry and Kirsch Cheesecake Recipe

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serves:

8 - 10

Skill:

easy

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%
This layered cheesecake is such a treat – perfect for bringing out at a dinner party to really wow your guests. It’s a combination of two favourite desserts – a trifle with a twist and an irresistible cheesecake. The black cherries are nice and sweet and add a really deep, beautiful colour. A jar of black cherries in kirsch is a Christmas must, so make sure you’ve got a jar at home – you’ll find you end up using it for plenty of desserts!

If you’re looking for more dessert inspiration, we’ve got loads of dessert recipes for you to try. This cheesecake dessert is great for a special occasion and it takes a little while to make, but it’s well worth the time you put in to make it. You need to make it far enough in advance so it has time to set in the fridge. Whether you’re making a baked cheesecake or a no-bake cheesecake, you’ll either need to leave time for it to go in the oven or for it to set in the fridge, so it’s best to make a cheesecake ahead so it’s ready to go as soon as you need to dish it up!


HOW TO MAKE BLACK CHERRY AND KIRSCH CHEESECAKE

Ingredients

  • 100g unsalted butter, melted
  • 200g digestives, crushed in a food processor
  • 300g crème fraîche
  • 540g cream cheese
  • 135g caster sugar
  • Zest and juice of 1 lemon
  • 4 gelatine leaves, soaked for 5 minutes
  • 1tsp vanilla extract
  • 2 x 390g jars black cherries in kirsch, drained and the liquid reserved
  • Edible gold glitter, to decorate
  • For the jelly:
  • 5 gelatine leaves
  • You will need:
  • A 20cm non-stick deep cake tin with a removable base, lightly oiled

Method

  • Mix together the butter and digestives and press into the base of the tin. Leave in the fridge while you make the filling.

  • Whizz up the crème fraîche, cream cheese and caster sugar, and put into a bowl with the lemon zest. Gently heat the lemon juice in a small pan then add the gelatine to dissolve. Add to the cream mixture with the vanilla. Pour over the base, add one of the jars of cherries, gently stirring. Put into the fridge to set firm.

  • For the jelly, take 400ml of the cherry juice and gently heat it. Soak the gelatine in cold water until soft, then dissolve it in the cherry juice. Pour into a jug. You want it to cool right down but not set completely so you can pour it over the cheesecake. Add the remaining cherries to the jelly, scatter over the glitter and leave to set for about 4 hours. It will keep for 3-4 days in the fridge. To remove, run a warm cloth around the edge to loosen the jelly then put it on your serving plate and return to the fridge to ensure it sets fully.

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