Homemade cherry filling cheesecake topped with a flush of rich cream and slices of kiwi.
Note: Slice cheesecake with knife dipped in hot water.
- Unsalted butter, softened, for greasing
- 250 g biscuit wafers or 270 g (2 cups + 2 tablespoons) wafer crumbs
- 56 g (¼ cup) caster (superfine granules) sugar
- 113.5 g (½ cup or 1 stick) unsalted butter, melted
Ingredients (cream cheese and cherry filling):
- 1250 g Philadelphia Cream Cheese, softened
- 375 g (1 2/3 cups) caster (superfine granules) sugar
- 24 g (3 tablespoons) plain (all-purpose) flour, sifted
- Finely grated zest of half a lemon
- Finely grated zest of half an orange
- 1 teaspoon pure vanilla extract
- 5 large eggs
- 2 large egg yolks
- 710 g sweet cherries, divided, fresh or frozen, pitted
Ingredients (rich cream topping with kiwis):
- 908 grams of sour cream
- 2 tablespoons sugar
- 4 teaspoons vanilla
- 3 kiwis, sliced thin
- Using a pastry brush, grease the bottoms and sides of a 23-cm (9-inch) springform pan.
- If using graham wafers, place in the bowl of a food processor and process to a fine crumb.
- In a small-sized bowl, stir together the graham wafer crumbs, sugar and melted butter.
- Press crumb mixture onto bottom and up the sides of the greased springform pan, stopping about 2.54-cm (1-inch) from the top of the pan.
- Place in the freezer to set while preparing the cream cheese filling.
- Preheat oven to 260° C (500° F).
- In the bowl of an electric stand mixer fitted with the beater attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping sides as needed.
- Reduce speed to low, gradually add the sugar and flour; beat until smooth.
- Add both zests and vanilla; beat to just combine.
- Reduce speed to low, add the eggs one at-a-time, beating to just combine after each addition (do not over mix), scraping sides and bottom of bowl after each addition.
- Stir cherries into bowl.
- Put chilled, crumb lined springform pan in a shallow baking tin. Pour filling into crust; smooth filling with an offset spatula.
- Bake in baking tin (to catch any drippings) until puffed, about 12 minutes (pay close attention to this baking time, some ovens will brown the top quicker than others – I placed a sheet of parchment over the top of the springform pan when the cheesecake top had just set, about the 6 minute mark for me). Reduce oven temperature to 93° C and continue baking until the cheesecake is mostly firm (centre of cheesecake should still have a slight jiggle when the pan is gently shaken), about 1 hour.
- Transfer springform pan to a wire rack. Run a sharp, thin knife around the top edge of the cheesecake to loosen (to prevent the surface from cracking as it cools); cool completely in pan on wire rack.
- Chill cheesecake in springform pan, uncovered or loosely covered, for at least 6 hours preferably overnight or up to 2 days.
- Mix sour cream, sugar and vanilla together. Blend well.
- Spoon mixture on top of cheesecake. Smooth with long dessert spoon. Place slices of kiwi on top.