The 2nd Offering from Bunny Sia

Feast your eyes on this delicious cheesecake that is screaming out "Have me, have ALL of me NOW"!!!! Thank God Bunny Sia is in a far away land otherwise I would be at her doorstep every evening demanding this and her many other delights!


Cherry Cheesecake
FOR THE BASE
200g pack shortbreads biscuits
50g melted butter
FOR THE CAKE
2 x 300g tub soft cheese, Philadelphia is good
1 tsp vanilla extract
175g golden caster sugar
2 tbsp plain flour
2 eggs
FOR THE TOPPING
50g golden caster sugar
400g cherries, pitted
Heat the oven to 160C/fan 140C/gas 3. Grease and line a loose-sided metal terrine tin (27 x 10cm, 7cm deep) or a similar size loaf tin with baking parchment. Tip the shortbread into a food processor and blitz continue to whizz until it's the texture of smooth peanut butter. Press the shortbread smooth peanut butter onto the bottom of the loaf tin.
Beat the cheese, vanilla extract and sugar until smooth then beat in the flour and eggs until completely combined - this can be done by hand or in a food processor. Pour the mix over the biscuit base and smooth out with a spatula. Bake for about 1 hr until just completely set and tinged brown at the edges. Leave to cool out of the fridge, then refrigerate until completely cold.
While the cake is cooling sprinkle the sugar into a frying pan and place over a high heat until caramelised. Throw in the cherries and mix for 3-4 mins until they are sticky and have released their juices, but haven't collapsed too much. Leave to cool, then strain the cherry juice back into the pan. Place on a high heat and reduce the juice to a sticky syrup, set aside to cool. To serve, gently release the cake from the mould onto a board and leave at room temperature for 30 mins. Just before serving spoon the cherries over, drizzle with the syrup and cut into slices.