Balsamic Cherry Cheesecake

A no-bake cheesecake....yes please! If you can use a food processor and some beaters then you can make this...and so can the kids if supervised! With the balsamic cherries and their syrup marbled through the creamy cheesecake filling, this is another easy showstopper that you can just pop in the fridge until ready!

Biscuit Bake Ingredients

• 180g  unsalted butter
• 400g Biscuits - I used Edwards biscuits
  

Biscuit Bake Method

1. Spray the cake ring or tin with vegetable oil and line with baking paper.
2. Melt the butter and allow to cool slightly.
3. Crush the biscuits and combine with the butter.
4. Press it firmly into the base. Level off the base...a flat bottomed glass will help with this task! (You’ll see in the video Mandy trialling various utensils including a coffee tamper!)
5. Place into the fridge.

Cheesecake Filling Ingredients:

• 360g fresh cream 35% fat
• 820g  full-fat cream cheese, softened to room temperature
• 1 tsp vanilla paste
• 1 pinch of salt
• 15g icing sugar,
• 100g caster sugar
• 10g fresh lemon juice
• 60g double cream
• 1 jar balsamic cherries - drained

Cheesecake Filling Method:

1. Semi-whip the cream and set aside in the fridge.
2. Place the cream cheese into mixing bowl using the paddle attachment and mix on a medium speed until the cream cheese has softened.
3. Add the vanilla, salt, and sugars together and mix on a medium speed until smooth and creamy. Scrape down the bowl as needed.
4. Add the lemon juice and double cream. Beat until smooth and combined.
5. Remove the bowl from the mixer and fold the semi-whipped cream in by    hand using a spatula.
6. Place a third of the cheesecake mixture into the crumb casing, then place a third of the cherries on top and marble it through with a skewer.
7. Repeat the process with the rest of the cheesecake and cherries.
8. Place in the fridge overnight to set.

Download Printable Recipe PDF Here