Our Table Stories

Roasted Cherry Cheese Cake

Just like you see  – it’s a Roasted Cherry Cheesecake. You might not care but we are kind of excited to celebrate National Cheesecake Day! To honour the day we love to share with you our preferred Cheesecake – definitely one of my favourite!

Unlike Joe, I’m more to a savoury person, she baked and make amazing pastry. For me, my proudest pastry would be Cheesecake. I remembered that when I start to learn baking – Cheesecake is my first succeed pieces of work.

We decided to choose Cherry as the main ingredient for the Cheesecake. Cherry is the best fruit this summer – it’s sweet and tasty in every bite.

Unlike non-baked Cheesecake, the baked cheesecake required eggs to get it firmed up. We always have so much fun as cracking eggs, as we love to practise our photography skill with the shutter speed. Sadly, the time around we didn’t capture it well as we have so much focus on the cake.

We got get carried away with the biscuit base – we highly suggest to crush it with hands rather than the machine. Allow the biscuits to be in uneven and rough texture. Letting the Cheesecake to have a rustic texture.

Juicy, sweet, and slightly tangy, Roasted Cherries make the perfect topping for Classic New York Cheesecake. Fresh cherries are sprinkled with a little sugar and roasted until their flavor sweetens and intensifies. They come out of the oven shiny and glistening with just the right amount of syrupiness.

Making the cheesecake is easy, however, there are some rules you need to take note of. Let’s start by mixing the ingredients. We all know it is a bit hard to beat the cream cheese by hand thus a mixer is always our good friend. However, if you are inexperienced like us, you may overbeat your mixture which is something you didn’t want it to happen. As this process will help to introduce lots of air to the mixture, which will cause the cheesecake to rise fast and in the end, it sinks. Thus we suggest you fold in the other ingredients, rather than whisking it too much.

Well, the starting procedure is important, the ending procedure is important as well. Remember to cool the cheesecake in the fridge for at least 6 hours before removing it from the baking pan. This step is to ensure the crust and the cream firms up. Removing it right after baking will break the crust.

Now you know the important points to take note of, let’s us get started!

Ingredients |

Biscuit base:

  • 50 g of butter, plus a little extra for greasing
  • 250 g of digestive biscuits
  • 2 tbsp of golden syrup


  • 200 g of white chocolate, broken into pieces
  • 675 g of full fat cream cheese
  • 75 g of caster sugar
  • 1 tsp of vanilla extract
  • 200 ml of double cream
  • 4 medium eggs
  • 225 g of British cherries, stalks and stones removed
  • 250 ml of carton full fat crème Fraiche
  • 175 g of British cherries

Method |

Preheat the oven to 180ºC. Lightly butter a 23 cm (9 inch) springform tin. Put the biscuits into a plastic bag and crush with a rolling pin or blitz in a food processor. Melt the measured butter in a saucepan with the golden syrup, stir in the biscuit crumbs, mix well then press over the base and two thirds of the way up the tin sides.

Bake the biscuit crust for 5 minutes then take out of the oven and lower the oven temperature to 300ºC/Gas Mark 2.

Melt the chocolate in a bowl set over a saucepan of gently simmering water, making sure that the water does not touch the base of the bowl. Take off the heat, stir briefly and leave to cool for 5 minutes.

Beat the cream cheese, sugar and vanilla together in a bowl with an electric whisk or in a food processor. Gradually beat in the cream until thick once more than beat in the eggs one at a time, beating until smooth before adding the next one. Stir in the melted chocolate.

Scatter the stoned cherries over the biscuit-lined tin then spoon the cheesecake mixture over the top. Bake for 35-45 minutes until the cheesecake is firm around the edge and just beginning to color while still slightly soft in the center. Turn off the oven, open the door slightly and leave to cool completely. Chill in the fridge overnight or for at least 6 hours.

When ready to serve, loosen the edge of the cheesecake.

Make this dish, it’s definitely a show stopper! Take a photo of your version, send us an email, tag us on Instagramtweet us, anything. We love to see you trying out our recipe!

xoxo, Angela.

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