Cherry cheesecake

This cherry cheesecake is a true summer classic – creamy, rich cheese filling studded with juicy cherries, sandwiched between two layers of buttery shortcrust pastry. For best results, prepare the pastry a day in advance and chill it well, making it easier to grate. The cherries were bought from a Polish shop (they’re surprisingly hard to find in UK supermarkets), though they turned out to be a sour cherry/black cherry hybrid – slightly tangy, yet behaving more like black cherries in baking. Either way, the result is absolutely delicious.

Ingredients for the shortcrust pastry:

• 125 g butter, cold and diced
• 120 g icing sugar
• 2 egg yolks (from large eggs)
• 300 g plain flour
• 25 g cornflour
• 1 teaspoon baking powder
• 2 – 3 tablespoons soured cream, chilled

Sift the flour, cornflour, and baking powder into a bowl. Add the butter and rub or chop together until the mixture resembles breadcrumbs. Add the remaining ingredients and quickly bring the dough together (a food processor can also be used). Form into a ball, divide into two portions, flatten slightly, wrap in cling film, and chill – either freeze for about 2 hours or refrigerate overnight.

Ingredients for the cheesecake filling:

• 1 kg full-fat or medium-fat cream cheese (or well-ground curd cheese)
• 250 g soured cream
• 3 large eggs
• 1 packet vanilla or cream custard powder (40 g)
• 200 g sugar
• 8 g vanilla sugar
• 650 g cherries + 2 teaspoons cornflour

All ingredients should be at room temperature. Pit the cherries and, just before using, toss them with the cornflour.

Place all filling ingredients (except the cherries) into a mixing bowl and beat briefly – just until combined. Do not overmix to avoid incorporating too much air.

Assembly:

Line a 34 × 23 cm baking tin with baking paper and lightly grease it.

Grate one portion of the chilled dough directly into the tin and spread evenly. Pre-bake at 175°C for about 10 minutes. Remove from the oven, pour over the cheesecake mixture, and level it. Arrange the cherries evenly on top. Grate the second portion of dough over the cherries.

Bake at 170°C for 50–60 minutes, until the top is golden. Allow the cheesecake to cool gradually with the oven door slightly ajar, then remove and cool completely on the worktop.

Dust with icing sugar before serving if desired.

Enjoy!