Brandied cherry cheesecake
Make the most of these bite-sized stone fruit with this divine cherry cheesecake recipe for your festive feasts.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Springform pan
- Food processor
- Hand mixer
- Mixing bowl
- Oven
- Stove
- Saucepan
- Ramekin
- Spoon
- Measuring cup
- Measuring spoon
- Refrigerator
- Freezer
Ingredients
- 250g chocolate ripple biscuits
- 80g butter, melted
- 500g cream cheese, softened
- ½ cup (110g) caster sugar
- 3 eggs
- 1 tablespoon brandy
- ½ teaspoon ground ginger
- ¼ cup (35g) plain flour
- 250g mascarpone
- BRANDIED CHERRIES
- 400g cherries, halved and stones removed, plus extra whole cherries to decorate
- ¼ cup (55g) caster sugar
- extra ¼ cup (60ml) brandy
- extra 2 teaspoons cornflour
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