Tuesday, September 9, 2014

Fresh Creamy And So Dreamy Cherry Cheesecake


It’s quite a time since I wanted to introduce cheesecakes on my blog. So I decided to make a fresh cherry cheesecake. We don’t get locally grown fresh cherries and berries here, only the imported ones and it’s expensive, so I don’t buy it much. My daughter knows I love berries & different kinds of fruits so sometimes when she gets enough time to shop she brings me different kinds of fruits, berries etc. when she comes from abroad. She works as a flight attendant in one of the international airlines, so she travels a lot. To keep berries for long time what I do is I put berries in a zip lock bag and freeze it. I am sure this cheesecake won’t disappoint who ever tries it. My kids loved it.

Ingredients:
For crust
11/3 cup ground marrie biscuit
2 tbs powdered sugar
4 tbs unsalted butter
For filling
500 grams cream cheese (in room temperature)
1 cup sugar (ground)
½ cup whipping cream
3 eggs
3 tbs corn flour
For cherry filling
¾ cup pureed fresh cherry (Fresh cherries pitted and pureed)
3 tbs sugar
2 tbs corn flour
More fresh cherries to garnish (optional)

Method:
Making Cherry Filling
1 _ Put cherry puree and sugar in a sauce pan, cook on low heat until all the sugar is melted. Add corn flour and cook thick enough to coat back of a spoon. Take out from heat and leave to cool.

Making Cheesecake
2 _ Heat oven to 300° F. Line the base of a 8inch loose-bottomed or springform pan with aluminum foil – mix ground marrie biscuit, powdered sugar and melted butter. Tip into the prepared pan and press down firmly to create an even base. Chill while you prepare the filling.

3 _Put the cream cheese, ground sugar in a bowl, then beat with an electric mixer until smooth. Tip eggs, corn flour, whipping cream and continue beating until mixture is combined.
4 _ Spoon the cream mixture onto the biscuit base, smooth the top of the cheesecake down with the back of a dessertspoon or spatula. Slowly tap the pan on the kitchen counter Spoon cherry filling mixture over cream mixture, swirl together using the tip of a knife.
5 _ Bake 1 hour 15minutes or until firm except for the very center. Cool completely on wire rack. Refrigerate at least 4 hours.
6 _If using a loose-bottomed pan, unmold by placing on top of a can, and then gradually pull down the sides of the pan. Slip the cheesecake onto a serving plate, removing the aluminum foil and base. Enjoy!

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