Easy Baked Cheesecake with Fresh Cherry Sauce




  • 150 g digestive biscuits (like granita or graham crackers)
  • 80 g unsalted butter, melted
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 750 g cream cheese, softened
  • 3/4 cup caster (superfine) sugar
  • 1 1/2 teaspoons vanilla extract
  • 2 large eggs
  • 1 egg yolk
  • 200 ml light sour cream
  • Juice and zest of 1/2 lemon
  • Pinch of salt


  • 550 g fresh cherries, halved and pitted
  • 1/4 cup water
  • 1/4 cup lemon juice
  • 1/4 cup sugar
  • 2 teaspoons corn flour (cornstarch)
  • 4 teaspoons water, extra



  • Preheat the oven to 180C / 350F / 160C fan forced. Grease and line an 8 inch round spring form tin with baking paper.
  • Blend the biscuits to crumbs (if you don’t have a blender, put the biscuits in a bag and crush them with a rolling pin)
  • Add the melted butter, cinnamon & ginger and mix well.
  • Press firmly into the bottom of the prepared tin and about 2cm up the side.
  • Bake for 5 minutes then set aside while you make the filling.
  • Increase the oven temperature to 220C / 430F / 200C fan forced.
  • Using a stand mixer and the beater attachment or handheld beater, beat the cream cheese on low-med speed for about 2 minutes until smooth and creamy. Scrape down the sides of the bowl as required.
  • Add the sugar and vanilla and beat well, again scrape down the sides as necessary.
  • Add the eggs and extra yolk, one at a time beating until each is well incorporated.
  • Add the sour cream, salt, lemon juice and zest and beat well.
  • Pour the filling over the top of the biscuit base and smooth over the top as much as possible.
  • Place a dish or cake tin filled with warm water on the bottom shelf of the oven. Then place the cheesecake onto a separate baking tin (to catch any butter that might leak out in cooking) and place in the middle shelf of the oven. Bake for 10 minutes.
  • Lower the oven temperature to 110C / 230F / 90C and bake for a further 20 minutes. There should be a slight wobble in the centre.
  • Turn the oven off and allow to cool in the oven for half an hour with the door closed, then open the door and let it cool for a further 1 1/2 hours before transferring to the fridge to cool completely.


  • In a medium saucepan, combine the cherries, water, lemon juice and sugar and bring to a boil over medium heat. Turn the heat down so the mixture is just simmering.
  • Simmer stirring every so often for about 10 minutes until the cherries have softened and the liquid has tripled.
  • Make a slurry using the cornflour and extra water. Slowly dribble the slurry into the cherries while stirring constantly so that it doesn’t turn lumpy.
  • Remove from heat and allow to cool completely.
  • Pour the cherry sauce over the top of the cheesecake right before serving, piling all the cherries up in the middle.



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