Cherry Cheesecake Slice

By Dixie Elliott

Cherry Cheesecake Slice

Cherry Cheesecake Slice. Make the most of the cherry season with this delicious and simple cheesecake.


Serves 6

1 cup caster sugar

1/2 cup orange juice

1 cinnamon stick

1 vanilla bean, split

250g fresh cherries

250g packet butternut snap biscuits

100g butter, melted and cooled

1/4 cup cold water

1 tbsp gelatine powder

500g cream cheese, at room temperature

300ml thickened cream

1/2 cup caster sugar

1/2 cup orange juice

Place sugar, orange juice, cinnamon and vanilla bean into a saucepan and stir over a medium-low heat until sugar has dissolved and mixture comes to the boil. Reduce heat and simmer for 3 minutes. Strain syrup through a sieve and return to pan. Discard solids. Add cherries to syrup and cook for 1 minute. Remove from heat and allow cherries to cool in syrup. Drain cherries and place in a bowl. Reserve syrup.

Line a 30cm x 20cm slab pan with baking paper. Place biscuits into a food processor and process until mixture resembles fine breadcrumbs. Add butter; process until mixture comes together. Press biscuit mixture into base of prepared pan.

Whisk cold water and gelatine in a microwave-safe jug. Stand for 3 minutes or until gelatine has softened. Place jug into microwave and heat on full power for 30 seconds or until gelatine has dissolved and mixture is clear. Set aside to cool slightly.

Using an electric beater, beat cream cheese, cream and sugar until just combined and smooth. Add orange juice and beat until just combined. Beat in gelatine mixture. Spoon mixture over biscuit base and smooth. Refrigerate for at least 4 hours, preferably overnight. Cut into pieces. Serve drizzled with syrup and topped with a cherry.


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