Baked Cherry Swirl Cheesecake
Prep:  30 mins (plus 30 min & overnight chilling)
Cook:  1 hour
Serves:  12
Average: 4.6 (69 votes)
Difficulty:
Cuisine:
Saved:
Australian
216
Recipe by: Australian Eggs
Amazing baked cheesecake recipe made with a cherry swirl to make it perfect for a special occasion. Light and creamy, and full of cherry flavour. You can make this recipe in advance and just finish before serving. A perfect cheesecake for Christmas or other special occasion.
Credit: Whisk Media Group
Review Reviewsprint PrintCollect Save

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Play Video: Baked Cherry Swirl Cheesecake
Baked Cherry Swirl Cheesecake
Ingredients:
More cheesecake cooking tips
More cheesecake cooking tips
Master your cheesecake baking for any occasion from Christmas, birthdays and more.

Click here to read more
Method:
  1. Release the base from a 23cm (base measurement) springform pan and invert. Secure the base back into the pan. Line base and side with baking paper
  2. Place biscuits in a food processor and process until finely crushed. Add butter and process until combined. Transfer to prepared pan. Use the back of a spoon or a straight-sided glass, spread and press the biscuit mixture firmly over base. Refrigerate for 30 minutes
  3. Meanwhile, preheat oven to 170°C/150°C fan-forced. Using an electric mixer, beat cream cheese, vanilla and sugar until smooth. Beat in sour cream and flour. Add eggs, one at a time, beating until combined and scraping down the side of the bowl with a spatula
  4. Pour cream cheese mixture into prepared pan. Place small dollops of cherry jam over surface of cheesecake. Use a skewer to swirl gently to create a marble effect. Bake in oven for 1 hour or until almost set in the centre. Turn oven off. Leave cheesecake in oven, with the door slightly ajar, until cooled (this will prevent the cake from cracking). Refrigerate overnight
  5. Place melted dark and white chocolate in separate bowls. Dip half the cherries halfway into the melted dark chocolate and set aside on a baking paper lined plate. Repeat with remaining cherries and white chocolate. Refrigerate for about 10 minutes or until chocolate sets
  6. Remove cheesecake from pan. Serve topped with the choc-dipped cherries
Tips & Hints:
  • To cut cheesecakes, dip your knife into a bowl of hot water. Wipe dry. Use the hot knife to cut, reheating and drying the knife between slices
FacebookPintrestX (Twitter)Google ClassroomShare via Email

Feedback and Reviews

Enter your food preferences
Can’t wait to make it
Sasha
3 years 1 month ago
Will be making this cheesecake again this year. Can’t wait!