For the cheesecake
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150 g unsalted butter, melted, plus extra for greasing
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250 g digestive biscuits, crushed
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115 g caster sugar
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3 tablespoons cornflour
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900 g full-fat cream cheese, at room temperature
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2 large free-range eggs
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115 ml double cream
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1 vanilla pod, scored lengthways and seeds removed, or ½ teaspoon vanilla extract
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zest of 1 lemon
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zest of 1 orange
For the cherry compote
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400 g stoned cherries
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3 heaped tablespoons caster sugar
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1 swig port or whisky, optional
-
icing sugar, for dusting
Method
Preheat the oven to 180ºC/350ºF/gas 4, and grease and line the
bottom and sides of a 24cm springform cake tin. Mix the biscuits and
butter in a bowl, press into the base of the prepared tin and cook for
10 minutes. Then remove from the oven and allow to cool.
Turn the oven up to 200ºC/400ºF/gas 6. Combine the sugar and cornflour
in a bowl. Add the cream cheese and beat, ideally with an electric
whisk, until creamy. Add the eggs and beat well. Gradually add the
cream, beating until smooth, then beat in the vanilla seeds or extract
and lemon and orange zest.
Scrape the mixture on to the biscuit base, and gently shake it to level
out the surface. Put the cheesecake in the centre of the oven and bake
for 40 to 45 minutes until the top is golden brown and the filling has
set around the edges. (A piece of foil over the top will stop it
browning too much.) Let it cool at room temperature and serve after 2 or
3 hours, or, for a slightly firmer texture, put it in the fridge until
it's nice and cold.
Before serving, put the cherries in a pan, sprinkle over the sugar and
add a splash of water. Put on a low to medium heat and simmer gently for
10 minutes. If you've got some port or whisky handy, feel free to add
some. When the compote has reduced down it may be a little dry, so add a
splash of water to loosen it. Remove from the heat and let it cool
down, then serve spooned over the cheesecake with a dusting of icing
sugar.
