-FOR THE BISCUIT BASE-
50 g Butter; (2oz)
175 g Digestive biscuits; crushed
-(6oz)
50 g Almonds; toasted and
; coarsely chopped
; (2oz)
FOR THE FILLIG
375 g Full-fat curd cheese; (12oz)
375 g Fromage frais; (12oz)
3 lg Size eggs; beaten
175 g Caster sugar; (6oz)
1 ts Vanilla essence
-FOR THE TOPPING-
720 g Cherries in kirsch; drained,
-reserving
; the liquor
1 tb Cornflour
Preheat the oven to 150C, 300F, Gas Mark 2.
Melt the butter in a saucepan, then stir in the biscuits and nuts,
mix to combine.
Press this mixture into the base of a 23cm (9 inch) lined springform
baking tin. Put to one side in the refrigerator whilst making the
filling.
In a bowl combine together the curd cheese, fromage frais, eggs,
caster sugar and vanilla essence with an electric hand whisk until
silky smooth in appearance.
Pour this mixture onto the biscuit base and bake for 50-60 minutes.
Leave it in the turned off oven after the cooking time is complete,
this will avoid the cheesecake cracking. Remove and chill in the
refrigerator.
Combine some of the liquor with the cornflour, then add this to the
remaining liquor in the pan and heat until it appears clear and has
thickened.
Top the cheesecake with the cherries then glaze with the cooled
liquor. Chill briefly before serving.
Yields
8 servings