My workplace recently had a charity cherry drive – order cherries through work and a portion of the sale goes to charity. My workmate S received the email and without reading it too closely ordered two boxes of cherries. It turns out that the boxes were 2kg apiece and suddenly she was flush with excess cherries. I offered to come to the rescue and find some use for them..
I was keen to try a cherry pie, but given the heat at the moment, opted for an unbaked cheesecake instead. I found a recipe from Stephanie Alexander’s The Cook’s Companion for a cherry cheesecake. The method was very simple (make cheesecake, pile cherries on top), although the requirement to stone the cherries meant I had to have an excursion to buy a cherry pipper. Behold, my cherry pipper and cherries:
It was messy work, but we got there in the end.
I made the cheesecake (very straightforward) and piled with cherries just before serving – it was a hit:
200g butter melted
1tsp ground ginger (I omitted this as I used ginger biscuits)
350g sweet biscuits, crushed into crumbs (I used half ginger nut and half shortbread- both gluten free)
250g cream cheese
2 tbs Kirsch (I didn’t have any so used half vodka, half sour cherry juice)
1/2 cup of icing sugar, sifted
300ml creme fraiche
500g cherries, rinsed and stoned
- Combine melted butter with ginger and biscuit crumbs, press into springform pan . Chill until firm.
- Beat cream until stiff. Set aside.
- Work cream cheese, 1 tbs Kirsch and icing sugar in a processor until smooth.
- Add creme fraiche and blend in.
- Stir through the whipped cream.
- Pile into biscuit base and smooth down evenly.
- Chill for at least an hour.
- When ready to serve, remove from tin, sprinkle cherries with Kirsch and pile on top of the plate.