Quick & Easy

Baked cheesecake with liqueur cherries

A classic baked cheesecake topped with divine liqueur cherries, and drizzled liberally with their sauce, makes a wonderful dessert and a great afternoon tea treat.
baked cheesecake with liqueur cherries


Liqueur cherries


1.Grease 24cm springform tin; line side with baking paper.
2.Blend or process biscuits until fine. Add butter; blend until combined. Press mixture over base of tin; place tin on oven tray, refrigerate 30 minutes.
3.Preheat oven to 200°C (180°C fan-forced).
4.Bake crumb crust, on tray, 10 minutes; cool. Reduce oven to 180°C (160°C fan-forced).
5.Beat cream cheese, mascarpone, sugar, rind and extract in medium bowl with electric mixer until smooth. Beat in eggs, one at a time. Do not overbeat.
6.Pour filling into crust; bake 50 minutes. Cool cheesecake in oven with door ajar. Cover; refrigerate 3 hours or overnight.
7.To make liqueur cherries, combine ingredients in medium saucepan; bring to the boil. Reduce heat; simmer about 10 minutes or until mixture is slightly thickened.
8.Top cheesecake with liqueur cherries before serving.

We used a mixture of 90g shredded wheatmeal biscuits and 90g morning coffee biscuits for this crust.


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