Cherry is one of my favourite toppings for cheesecakes and as there are no fresh cherries in the shops at the moment, I decided to use ready made cherry pie filling/topping, which is great if you don´t have time to make your own. I´ve never used mascarpone in my cheescakes before but as I had some left over, I thought why not and added it and believe me, it was definitely worth it but unfortunately I didn´t weigh it so I´ll have to make a rough guess. I´ll let you know next time I make it how much I use as I´ll definitely be including the mascarpone again. The cheesecake is just so light yet creamy....certainly the best cheesecake I´ve ever made. I guarantee if you make this for your partner/family/friends, it´s going to be a big hit and everyone will be left wanting more. The recipe is loosely based on this Raspberry Ripple Cheesecake recipe from the Cookery club but here is my version:
Cherry Cheesecake (Makes about 12 portions)
340g cream cheese (such as Philidelphia)
100ml (just over 1/3 cup)double cream
90g (just over 1/3 cup) caster (superfine) sugar
leftover mascarpone *1/3 cup of mascarpone*
1/4 tsp vanilla extract (or 1/2 tsp vanilla essence, I´ve heard that vanilla extract is stronger so put less)
1 sachet of gelatine
220g/8 oz digestive biscuits
1 595g/21oz can of cherry pie filling/topping
1. Melt butter in a pan, taking care not to brown.
2. Crush biscuits into crumbs using food processor, blender or place in plastic bag and use rolling pin to bash or roll the biscuits (be careful with the latter method as bag may split and crumbs will go everywhere!)
3. Combine butter and biscuit crumbs and then spread evenly into a 9inch, 22.8cm cake tin and place in fridge.
4. Beat cream cheese in a medium sized bowl.
5. Beat in cream, sugar, mascarpone and vanilla extract till smooth.
6. Prepare gelatine according to instructions on packet (in this case add 1 cup boiling water to gelatine and stir till completely dissolved, about 5 mins)
7. Add gelatine to cheesecake mixture and slowly beat in, the mixture will appear very liquidy, like cream.
8. Spoon on top of the biscuit base and refrigerate for 2-3 hrs, until set.
9. Open can and spoon cherry topping over cheesecake, refrigerate until serving.