Cherry Cheesecake

Method

Base

250g plain sweet biscuit crumbs
125g melted butter

Mix together.  Press over the base and sides of a 22cm springform tin.  Chill.

Cheesecake Mix

500g cream cheese
500g cream
200g caster sugar
2 tbsp lemon juice
1 cup Barker’s Cherry Patisserie Filling
1 1/2 Tbsp gelatine dissolved in 1/4 cup water

Beat softened cream cheese, cream and sugar together until smooth.

Add remaining ingredients.

Pour into the base and chill.

Topping

1 to 2 cups Barker’s Professional Cherry Patisserie Filling
1 to 2 Tbsp gelatine dissolved in 1/4 cup water

Mix together and pour over the top of the cheesecake.

Chill for a minimum of 2 hours.

(Serves 12)

Cherry Cheesecake

Cherry Cheesecake

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