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Black Cherry Cheese Cake

 

1 packet ginger nut or Romany cream biscuits, crushed

±70g butter or margarine

250ml cream (lightly beaten)

¾ Cup (±180ml) fresh lemon juice and zest

1 tub (250g) cream cheese or smooth cottage cheese

1 tin (385g) condensed milk

 

Method:

 

  1. Blend together biscuits and butter. Press into a 20cm spring form baking dish

and bake for ± 5 minutes at 180°C

  1. Blend together cream, lemon juice and zest, cream cheese and

condensed milk.

  1. Pour over base and bake for ± 10 minutes at 180°C. Cool
  2. Decorate with cherries and glaze.

 

Serving suggestions :

                            

Cherry Glaze

 

1 Can black cherries in syrup

Corn flour paste (1 tsp corn flour and 3 tsp water)

Pinch of salt

 

Method:

 

  1. Strain cherries
  2. Boil reserved sauce, and stir in corn flour paste
  3. Decorate cherries on cake
  4. Drizzle sauce over cake
  5. Refrigerate for 2 – 3 hours before serving.


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