A delicious cheesecake the whole family will love.


  • The base:

  • 1 ¼ pkts of butternut snap biscuits

  • 120g butter melted

  • 1 ¼ tsp mixed spice

  • The Filling:

  • 250g Philadelphia cream cheese

  • 250g ricotta – in this case sheep’s milk

  • ¾ cup castor sugar

  • 2 tbls corn flour

  • 3 eggs – free range please

  • 1 cup of sour cream

  • 1 Jar of Morello sour cherries – drained reserve the juice.

  • 320g Fresh cherries halved deseeded and halved again.


  • 1.

    Process biscuits in a blender until all broken up into fine crumbs then transfer to a mixing bowl.

  • 2.

    Add mixed spice to melted butter and mix through then add butter to biscuit crumbs and mix thoroughly making sure there are no dry spots.

  • 3.

    Put alfoil on the bottom of your spring form cake tin and then butter the bottom and the sides with some butter.

  • 4.

    Press the biscuit crumbs on to the bottom and half way up the sides of the cake tin.

  • 5.

    Put in the fridge while you mix the filling

  • 6.

    Mix the cheeses in a cake mixer then mix through sugar and corn flour. Add one egg at a time and mix thoroughly before adding the next, finally add and mix through the sour cream.

  • 7.

    Place a little of the mixture - enough to cover the bottom of the cake tin then place enough sour cherries to cover the base.

  • 8.

    Pour the rest of the mixture on top of the cherries. Bake for around 50 mins in a fan forced oven at about 165 or in a conventional at 180 for the same time.

  • 9.

    Check to see if cooked by piercing with a wooden skewer, if the skewer comes out clean the cake is done if it comes out wet with some mixture on it cook a little longer, say another 5 - 10 minutes and check again.

  • 10.

    When done remove from oven and let cool.

  • 11.

    Put 1 cup of reserved juice from the jar of sour cherries into a sauce pan add 1tbls of raw sugar and a splash of port – taste and adjust according to how you like it to be.

  • 12.

    Simmer over moderate heat until the sauce has reduced to your desired consistency.

  • 13.

    To Serve: Scatter the quartered cherries over the top of the cheese cake until covered and piled up a little.

  • 14.

    Cut a slice, put on a plate and drizzle a little of the sauce over the cake and around the plate – you wont need too much, serve with a dollop of cream on the side.

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Posted by Hot ChilliReport
I think the title should be Cherry Cheesecake - not Blueberry!