Baked Cherry Cheesecake – the perfect way to use up cherries

There are new batches of cherries in the markets at the moment. On our trip to Mugla this week I bought far too many. Now what to do with my glut of cherries? Baked Cherry Cheesecake is the answer.

Ingredients

• 225 grams of biscuits (digestives are good but you can use any plain biscuits)
• 1 kilo of cherries (you can use a can of cherry filling)
• 115 grams of butter, melted
• 150 grams of sugar
• 600 grams of Cream cheese
• 130 grams of kaymak ( you can use whipped double cream
• 3 eggs

Method

• Heat oven to 175°C.
• Crush your biscuits into crumbs. Use a sandwich bag a rolling pin.
• Melt the butter in a pan and then mix in the crumbs.
• Firm onto bottom of 9 inch spring-form cake tin.
• Mix together the cream cheese and 130 grams of the sugar in large bowl.
• Add the kaymak. Then add the eggs, 1 at a time. Make sure that each egg is fully blended before the next.
• Bake for 50 minutes. Leave to cool and then refrigerate for two hours.
• Stone the cherries and simmer with the remaining sugar and half a cup of water.
• Once cool spoon the cherries onto the cheesecake.