Baked Cheesecake with Cherries

Ingredients

• 800 g cream cheese
• 225 g caster sugar (for the cheesecake)
• 3 tbsp plain flour
• 200 g sour cream
• 4 eggs (medium)
• 2 tsp vanilla extract (for the cheesecake)
• 300 g cherries (stoned)
• 50 ml water
• 50 g caster sugar (for the cherry sauce)
• 1 tsp vanilla extract (for the cherry sauce)

Steps

1. 1

   Heat the oven to 240°C.

2. 2

   Butter a 23cm, deep, loose-bottomed tin and line it with baking paper.

3. 3

   In a large bowl, whisk together the cream cheese and 225g of caster sugar for 2 minutes.

4. 4

   Add the flour, eggs, and 2 tsp of vanilla extract to the cream cheese mixture. Whisk until the batter is smooth.

5. 5

   Pour the cheesecake batter into the prepared tin.

6. 6

   Bake for 20 minutes at 240°C, then drop the oven temperature down to 180°C and cook for another 20 minutes. Once finished, remove from the oven and allow to cool.

7. 7

   To make the cherry topping, place 50g of caster sugar and 50ml of water in a pan.

8. 8

   Bring the sugar and water to a boil.

9. 9

   Add the stoned cherries and 1 tsp of vanilla extract to the pan and cook for 5 minutes.

10. 10

    Slice the cheesecake and serve at room temperature with a spoonful of the cooked cherries.

Notes

This cake has no base and is more dense than an uncooked cheesecake. Inspired by James's travels to Spain. Ensure the tin is deep as the cheesecake may rise during baking.

Nutrition per serving

• dessert
• baked
• cheesecake
• cherries
• sweet treats
• baking
• vegetarian