Name: Sweet and salty cheesecake with cherries
Yield: Serves six to eight
Ingredients: 300 g full-fat cream cheese; 100 g feta; 90 g caster sugar; 4 whole star anise; 1 orange: skin finely shaved to get 4 strips; 1 tbsp black sesame seeds (or white); 600 g frozen pitted cherries, defrosted; ⅛ tsp salt; 30 g unsalted butter, fridge-cold and cut into 2cm dice; 25 g caster sugar; 80 g ground almonds; 130 ml double cream; 1 small lemon: finely grate the zest to get 1 tsp; 100 g blanched hazelnuts, roughly chopped; 2 tbsp olive oil, to serve; 40 g caster sugar

Preparation info

Serves
six to eight

Difficulty
Easy

Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

About

Three components here, I know, but they’re all quick and simple to do, can all be made well in advance, and there’s no work to do on the day apart from some pretty informal assembly. The cheesecake (which keeps for 3 days) and compote (which keeps for 5 days) need to be kept in the fridge, and the crumble (which keeps a good week or so) just needs to be kept in an airtight container at room temperature. The compote and crumble are also lovely for breakfast, if you have any left over or want