Spiked Cherry Cheesecake

Introduction

When I first made this Spiked Cherry Cheesecake, I was a bit skeptical about how the flavors would come together. After all, combining rich cream cheese with the tartness of cherries and a splash of alcohol seemed like a bold move. However, the result was nothing short of spectacular! The cheesecake was creamy and smooth, perfectly complemented by the sweet and tangy cherries on top. My family couldn’t get enough, and it quickly became a staple at our gatherings. If you’re looking for a dessert that impresses without requiring advanced baking skills, this is it!

Ingredients

For the Base:

• 400g dark chocolate digestive biscuits
• 3 tablespoons cocoa powder
• 160g unsalted butter, melted

For the Filling:

• 560g full-fat cream cheese (such as Philadelphia)
• 100g mascarpone
• 200g caster sugar
• 90ml soured cream
• 3 large free-range eggs
• 1 teaspoon vanilla bean paste
• 50g plain flour

For the Topping:

• 390g jar Opies black cherries with kirsch (available at Tesco and Waitrose)
• 2 tablespoons caster sugar
• Splash of amaretto, rum, or kirsch

Instructions

1. Make the Base: Start by whizzing the dark chocolate digestive biscuits and cocoa powder in a food processor until finely ground. Mix the biscuit crumbs with the melted butter until combined. Press this mixture into the base of a greased 20cm loose-bottomed cake tin, ensuring it is even. Chill in the refrigerator for 30 minutes to set.
2. Preheat Oven: While the base is chilling, preheat your oven to 160°C (140°C fan/gas mark 3).
3. Make the Filling: In a large mixing bowl, whip together the full-fat cream cheese, mascarpone, caster sugar, soured cream, eggs, and vanilla bean paste until the mixture is smooth and well-combined. Sift the plain flour over the mixture and gently fold it in until fully incorporated.
4. Bake Cheesecake: Carefully spoon the filling into the chilled tart base, smoothing the top with a spatula. Place the cake tin in the preheated oven and bake for 50-60 minutes, or until the cheesecake is set and lightly golden on top. Once done, leave the cheesecake to cool completely in the oven with the door slightly ajar to prevent cracking.
5. Make the Topping: While the cheesecake cools, drain the cherries, reserving the liquid. Pour the liquid into a saucepan and add the caster sugar. Heat over medium heat until it thickens into a syrup. Once syrupy, remove from heat and let it cool slightly before stirring in your choice of amaretto, rum, or kirsch.
6. Serve: Once the cheesecake has cooled, top it generously with the cherries and drizzle the syrup over the top. Slice and serve chilled.

Enjoy your delicious Spiked Cherry Cheesecake!

Nutrition Facts

• Servings: 12
• Calories per serving: Approximately 350
• Sugar: 20g
• Sodium: 200mg
• Fat: 25g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 80mg

Preparation Time

• Total Time: 3 hours (includes cooling time)
• Prep Time: 30 minutes
• Cook Time: 1 hour

How to Serve

• Slice into generous portions and serve chilled.
• Drizzle extra syrup over each slice for added sweetness.
• Garnish with mint leaves for a fresh touch.
• Serve with a scoop of vanilla ice cream on the side.
• Pair with a cup of coffee or dessert wine for a complete experience.

Additional Tips

1. Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature for a smoother filling.
2. Don’t Overmix: When folding in the flour, be gentle to avoid overmixing, which can lead to a denser cheesecake.
3. Cooling Process: Let the cheesecake cool slowly in the oven to prevent cracks on the surface.
4. Storage: If not serving immediately, refrigerate the cheesecake covered for up to 3 days.
5. Flavor Variations: Experiment with different liqueurs for the topping, such as Bailey’s or Grand Marnier.

Recipe Variations

• Berry Medley: Substitute the black cherries with a mix of berries like blueberries and raspberries for a colorful twist.
• Chocolate Drizzle: Melt dark chocolate and drizzle over the cheesecake for an indulgent touch.
• Nut Crust: Replace some of the digestive biscuits with ground almonds for a nutty flavor.
• Zesty Twist: Add the zest of a lemon or orange to the filling for a citrusy kick.
• Gluten-Free Option: Use gluten-free biscuits to make the base suitable for those with gluten intolerance.

Serving Suggestions

• Serve as a centerpiece dessert for celebrations like birthdays or holidays.
• Accompany with a cheese platter featuring complementary cheeses.
• Pair with sparkling water or soda for a refreshing contrast.
• Include a side of whipped cream for those who love extra creaminess.
• Create individual mini cheesecakes in jars for a fun twist at parties.

Freezing and Storage

• Freezing: This cheesecake can be frozen for up to 2 months. Wrap it tightly in plastic wrap and foil to prevent freezer burn. Thaw in the refrigerator before serving.
• Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.

FAQ Section

1. Can I use low-fat cream cheese?

• Yes, but the cheesecake may be less rich and creamy.

1. What if I don’t have dark chocolate digestive biscuits?

• You can use regular digestive biscuits or graham crackers as an alternative.

1. Is there a non-alcoholic version of the topping?

• Yes, simply omit the alcohol and add extra cherry syrup for flavor.

1. Can I make this cheesecake in advance?

• Absolutely! It’s best made a day ahead to allow the flavors to meld.

1. How do I know when the cheesecake is done?

• The edges should be set and the center slightly jiggly. It will firm up as it cools.

1. What can I do if my cheesecake cracks?

• If it cracks, you can cover it with cherries and syrup for a beautiful presentation.

1. Can I use fresh cherries instead?

• Yes, but you may need to make your own cherry syrup since fresh cherries don’t come in syrup.

1. Is it necessary to use a water bath for baking?

• No, a water bath is not required for this recipe, but it can help prevent cracks.

1. Can I substitute mascarpone cheese?

• Yes, you can use more cream cheese if you don’t have mascarpone.

1. What should I do if I can’t find kirsch?

• Any cherry-flavored liqueur or a splash of cherry juice can work as a substitute.

Conclusion
This Spiked Cherry Cheesecake is a delightful treat that combines creamy textures with the tartness of cherries and a hint of alcohol. It’s easy to make and perfect for special occasions or simply indulging yourself at home. With its rich flavors and elegant presentation, this cheesecake is sure to impress everyone at your table. Give it a try, and watch it become a favorite dessert in your household!

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