1 stick (8 Tbsp)100 g butter or margarine
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
175 g digestive biscuits, finely crushed
1/3 cup (50 g) 2 oz blanched almonds, chopped
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
175 g digestive biscuits, finely crushed
1/3 cup (50 g) 2 oz blanched almonds, chopped
for the filling
jar maraschino cherries
450 g full fat soft cheese
1 cup (225 g) 1/2 lb caster sugar (superfine granulated)
4 eggs, separated
300 ml soured cream
30 g powdered gelatine
450 g full fat soft cheese
1 cup (225 g) 1/2 lb caster sugar (superfine granulated)
4 eggs, separated
300 ml soured cream
30 g powdered gelatine
for the topping
450 ml double or whipping cream, whipped
12 maraschino cherries on stems
75 g split almonds, toasted
12 maraschino cherries on stems
75 g split almonds, toasted
method
1. Melt the butter or margarine and sugar in a saucepan over a gentle heat and stir in the biscuit crumbs with the chopped almonds.
2. Press evenly over the bottom of a greased loose-bottomed 25-30 cm/10-12 inch round cake tin. Chill while you make the filling.
3. Drain the maraschino cherries, reserving the syrup. Roll the cherries on kitchen paper to absorb excess moisture.
4. Soften the cheese in a large mixing bowl. Beat in 100g/4oz of the sugar, the egg yolks and soured cream.
5. Put the gelatine and 8 tbsps of the maraschino syrup (adding a little water, if necessary) into a small heatproof bowl over a saucepan of hot water and stir until the gelatine has dissolved.
6. Beat the gelatine into the cheese mixture. Leave on one side until on the point of setting.
7. Whisk the egg whites until stiff, then whisk in the remaining caster sugar. Fold lightly but thoroughly into the cheese mixture, together with the maraschino cherries.
8. Spoon into the tin and chill for 3-4 hours or until set.
9. Ease the sides of the tin carefully away from the cheesecake and lift the set cheesecake out on the tin base.
10. Pipe the whipped cream on top of the cheesecake and decorate with stemmed maraschino cherries and toasted almonds.
2. Press evenly over the bottom of a greased loose-bottomed 25-30 cm/10-12 inch round cake tin. Chill while you make the filling.
3. Drain the maraschino cherries, reserving the syrup. Roll the cherries on kitchen paper to absorb excess moisture.
4. Soften the cheese in a large mixing bowl. Beat in 100g/4oz of the sugar, the egg yolks and soured cream.
5. Put the gelatine and 8 tbsps of the maraschino syrup (adding a little water, if necessary) into a small heatproof bowl over a saucepan of hot water and stir until the gelatine has dissolved.
6. Beat the gelatine into the cheese mixture. Leave on one side until on the point of setting.
7. Whisk the egg whites until stiff, then whisk in the remaining caster sugar. Fold lightly but thoroughly into the cheese mixture, together with the maraschino cherries.
8. Spoon into the tin and chill for 3-4 hours or until set.
9. Ease the sides of the tin carefully away from the cheesecake and lift the set cheesecake out on the tin base.
10. Pipe the whipped cream on top of the cheesecake and decorate with stemmed maraschino cherries and toasted almonds.
serving amount
serves 10 - 12
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