Name: Cherry and Almond Cheesecake
Yield: Serves 4–6
Ingredients: 70 g (2½ oz) jam-setting sugar (available in most supermarkets); pinch of agar agar; 2 egg yolks; 500 g (1 lb 2 oz) fresh or frozen cherries, pitted; 1 vanilla bean, seeds scraped; 2 gold-strength gelatine leaves (4 g/¼ oz), soaked and drained; 100 g (3½ oz) cream cheese; 20 g (¾ oz) flaked almonds; 20 g (¾ oz) plain (all-purpose) flour; 25 g (1 oz) unsalted butter, melted; juice and zest of ½ lemon; squeeze of lemon juice; 25 g (1 oz) soft light brown sugar; pinch of salt; 120 ml (4 fl oz) thickened (whipping) cream; 35 g (1¼ oz) caster (superfine) sugar; pinch of bicarbonate of soda (baking soda)

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Lamingtons & Lemon Tart

By Darren Purchese

Published 2016

About

Components

Almond crumb base
Cherry compote
Lemon and vanilla cheesecake

This stunning and professional-looking cheesecake is simple to replicate. There are three recipes to nail before assembly, but they are all totally achievable and you can take your time as they don’t have to be made together. This means you have a great looking and tasting dish without the stress. I used frozen pitted cherries,

Ingredients

Method

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Ingredients

Method

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