This is a fantastic cheesecake that is sure to please! The recipe makes one 25cm/12 serve cheesecake. It is best made a day before serving.


  • Pastry

  • 185g plain flour

  • 120g butter, softened

  • 60g caster sugar

  • 1 egg yolk

  • Grated zest of 1 large lemon

  • Filling

  • 1.25kg cream cheese, softened

  • 350g caster sugar

  • 5 eggs

  • 4 tblsp milk

  • 25g plain flour

  • 2 egg yolks

  • Grated zest of 1 large lemon

  • Topping

  • 1 large can of cherries in syrup

  • 1 tbsp arrowroot

  • 60ml cherry brandy (optional)


  • 1.

    Pastry: combine flour, butter, sugar, egg yolk and lemon zest using an electric mixer until well mixed. Shape into a ball; wrap and refrigerate for one hour.

  • 2.

    Preheat oven to 200°C (180°C for a fan-forced oven). Press one third of dough onto the bottom of a 25 cm springform cake tin (keep the remaining dough in the refrigerator). Bake base for approximately 8 minutes or until golden; cool in tin on a wire rack. Increase oven temperature to 230°C (210°C fan-forced).

  • 3.

    While base is cooling, prepare filling: beat cream cheese until soft using an electric mixer. Slowly add sugar, scraping down the sides of the bowl frequently. Add eggs, milk, flour, egg yolks and lemon zest; beat for 5 minutes, occasionally scraping down the sides of the bowl.

  • 4.

    Press the remaining dough round the side of the tin to within 1 cm of the top. Pour in filling.

  • 5.

    Bake cheesecake for 12 minutes. Turn oven down to 150°C (130°C fan-forced) and bake for 1¼ hours. Turn off the oven and leave cheesecake in the oven for a further 30 minutes.

  • 6.

    Remove cheesecake from oven; cool completely before adding topping and refrigerating.

  • 7.

    Topping: Drain the juice from the can of cherries into a small saucepan; blend in arrowroot. Slowly bring to the boil until thickened. Add cherries and cherry brandy and gently stir. Spoon over cheesecake and leave to cool completely. Chill before serving.

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