About the Recipe
This would be served well at Cherry Tree Lane, the Banks family residence in Mary Poppins! This Cheesecake is practically perfect in every way!
Ingredients
Base
2 tablespoons Freeze Dried Sour Cherries (blitzed into a fine powder)
8.8oz-250g Digestive Biscuits
10.5oz-300g Shortbread Biscuits
3.5oz-100g Unsalted Butter
Layer
6 tablespoons Cherry Jam
Creamy Topping
8.8oz-250g Full Fat Soft Cheese
8.8oz-250g Mascarpone Cheese
7oz-200g White Chocolate
3 tablespoons Cherry Jam
6.7 fl.oz-200ml Cherry Brandy
10.1 fl.oz-300ml Extra Thick Double Cream
Decoration
Glace Cherries
Preparation
Set a non-stick 9" springform tin to one side
To begin, make the base. Blitz all of the biscuits into a fine powder using a mini food processor and tip them into a large mixing bowl along with the powdered sour cherries
Melt the butter in a small saucepan over a low heat. Once melted, pour into the biscuit crumbs and combine using a wooden spoon until the crumbs are evenly coated
Pour the buttery biscuit mix into the springform pan and spread out evenly using the back of a metal spoon. Compact it and squish it out to fill the cake tin tightly. Cover with clingfilm and pop into the fridge
Next, melt the white chocolate using your preferred method and set to one side to cool (but still keep it in a fluid state)
In a large mixing bowl, add all of the creamy topping ingredients (apart from the cooling chocolate) and combine until it holds it shape gently and forms soft peaks
Pour the cooled white chocolate into the creamy mix and gently but thoroughly combine. Set to one side
Prepare the layer by adding the jam into a cup and mix into a smooth paste using a spoon. Remove the biscuit base from the fridge and spread all of the jam on top evenly to create the jam layer
Add the creamy topping on top of the jam layer and spread out evenly
Decorate the top with the cherries. Cover with clingfilm and pop into the fridge overnight
Once ready, remove the cheesecake from the tin and serve. Keep stored in the fridge