No-Bake Cherry Cheesecake

Products used

Ingredients

• 170g/6oz shortbread biscuits, crushed
• 2 tbsp. unsalted butter, melted
• 2 tbsp. sugar
• ⅛ tsp. ground cinnamon
• Pinch of salt

For the filling

• 170g/6oz soured cream
• 140g/5oz sugar
• 120g/4oz mascarpone cheese
• 120g/4oz cream cheese
• 85g/3oz clotted cream with cherry liqueur
• 1 tsp. vanilla extract
• Pinch of finely grated lemon zest
• 300ml/10floz double cream(heavy)

For the topping

• 400g/14oz sweet cherries
• 85g/3oz sugar
• 2 tsp. balsamic vinegar
• ½ cinnamon stick
• 1 tbsp. corn flour(starch)
• 1 tbsp. water

Method

1. Grease a 23cm/9″ cake tin and line the bottom with parchment.
2. Mix together the shortbread biscuits, butter, sugar, ground cinnamon, and a pinch of salt, then press evenly into bottom of the pan to make the crust. Refrigerate while making filling.
3. For the filling, combine the sour cream, ½ the sugar, the mascarpone and cream cheese, clotted cream, vanilla extract, and lemon zest until smooth.
4. Whisk the heavy cream and remaining ½ of sugar until medium peaks form; fold into filling mixture.
5. Remove the cheesecake crust from the fridge and spread the filling evenly over the crust. Smooth top, and freeze for at least 2 hours until firm then refrigerate for at least 45 minutes before serving.
6. To make the topping, simmer the cherries, sugar and vinegar in a small saucepan over a low heat. Cover with a lid and cook for 5 minutes. Simmer for about 3 minutes until the cherries are soft. Whisk together the corn flour (starch) and water, then add to the cherry mixture. Simmer for 1 minute. Remove from heat, and stir in remaining cherries. Leave to cool and refrigerate.
7. Run a knife around edge of the cheese cake; release sides to remove from pan, and transfer cake to a serving platter. Spoon the cherry topping over cake and serve with a spoonful of Clotted Cream with Cherry Liqueur.