Cherry Cheesecake

Name: Cherry Cheesecake
Ingredients: 200 g (7 oz) digestive biscuits or graham crackers, crushed to crumb texture; 200 g (7 oz) digestive biscuits or graham crackers, crushed to crumb texture; 200 g (7 oz) digestive biscuits or graham crackers, crushed to crumb texture; 85 g (6 tbsp) butter, melted but cooled off a bit; 700-750 g (5-5½ cups) cherries, stones removed; 5 tbsp (70g) sugar; 4 tbsp kirsch; 2 egg yolks; 250 ml (1 cup) double cream; 250 g (1 cup) mascarpone cheese; 3-4 chocolate flake bars; a few chopped hazelnuts to decorate

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Ultimate Cheesecake Cookbook

By Michael Leventhal

Published 2025

About

While working on the design of this book, I rather cheekily sent the publisher this recipe to try out. He made it, decided it was really delicious, and said it had to be included! It is very quick and easy to put together and perfect when the cherries come into season at the beginning of June.

Ingredients

200 g (7 oz) digestive biscuits or graham crackers, crushed to crumb texture
85

Cake
Vegetarian
June

Method

Grease and line the bottom of a 20cm (8in) Springform cake tin.
Put the crushed biscuits in a bowl, add the butter and mix well until thoroughly coated. Tip into the tin and compact it with a wooden spoon or palette knife, then place it into the fridge for 30 minutes to firm up.
Put the de-stoned cherries, 3 tablespoons of sugar and 2 tablespoons of k