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Baked Cheesecake with Cherries

Baked Cheesecake with Cherries

Looking for a gluten free dessert for Christmas? Try this baked cheesecake filled with cherries poached in spiced red wine. Yummy!

14 November, 2017
Average: 1.8 (24 votes)

Type of dish

Dietary Consideration

Season & Occasion

serves for

8

total time

5 HR 30 MIN

ingredients

Biscuits
175 g, gluten-free, finely crushed
Butter
75 g, melted
Cream Cheese
500 g
Almonds
55 g, ground
Sugar
110 g, caster (superfine)
Almond Extract
1 tsp
Eggs
2
Egg yolks
1
Sour Cream
150 g
Red Wine
450 ml
Sugar
1 tbsp
Cinnamon
1 stick, broken
Cardamom
1 pod, crushed
Cloves
1 pinch, ground
Nutmeg
1 pinch, ground
Cherries
300 g, pitted
icing sugar

Preparation

How to make a delicious baked cheesecake with cherries

  • Preheat the oven to 170°C (150° fan)  gas 3.
  • Butter a 20cm|8" springform cake tin.
  • Mix together the biscuit crumbs and melted butter and press firmly into the base of the tin.

For the filling

  • Beat together the cream cheese, almonds, sugar, almond extract, eggs and egg yolk until smooth.
  • Add the soured cream and beat again.
  • Pour over the biscuit base.
  • Bake for 45-50 minutes until the top is golden brown and firm around the outside but with a wobble in the centre.
  • Remove from the oven and leave to cool.
  • Chill for at least 4 hours.
  • Put the wine, sugar and spices in a pan and simmer for about 10 minutes until a thick syrup forms.
  • Stir in the cherries and leave to become cold.
  • Spoon the cherries on top of the cheesecake and sift icing sugar over the top.
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