Cherry Ripple Cheesecake
6/11/26
I absolutely love fresh cherries, and what better way to enjoy them than in a cheesecake. Once you’ve nailed a really simple cheesecake recipe like this one (no need for gelatine), you can add in any fruit you like, which means you always have a go-to show stopping dessert, no matter the season.
Ingredients
Biscuit base
- 600 g biscuits (such as Digestives or Graham Crackers)
- 225 g butter
Filling
- 625 g cream cheese
- 397 g condensed milk
- Zest 1 lemon
- Juice 1/4 lemon
- 300 ml cream, whipped to soft peaks
- Juice of 10 ripe cherries (cut them in half and squeeze out a little juice with your fingers)
Topping
- Two handfuls of cherries, pitted
- 1 tbsp of sugar
- 1 tsp cornflour dissolved in a dash of water (optional)
To decorate
- 30 or so cherries pitted and halved, to decorate the top
Method
Crush the biscuits until they form a fine crumb. Melt the butter and add to the crumb. Mix until combined and press into the bottom and sides of a lined 23cm springform cake tin. Put in the fridge to set.
For the filling, add the cream cheese, condensed milk, lemon zest and juice to a bowl. Mix briefly until smooth, add the juice of the cherries to add some colour, then gently fold in the whipped cream. Spoon the filling into the biscuit base and smooth out the top with the back of a spoon. Place in the fridge overnight or for 12 hours to set.
For the topping, add the cherries to a pan over a low heat with the sugar and cook until soft and juicy. If the topping is looking a little runny, add the cornflour and water then allow to cook for a further 1 minute. Set aside and allow to cool.
Once set, remove the cheesecake from the fridge and add the cooled cherries to the top, smoothing them over the top. For the decoration, half the remaining cherries and arrange them in a circular pattern on top of the cheesecake until it’s completely covered.
