Baked Cheesecake with Cherries

Looking for a gluten free dessert for Christmas? Try this baked cheesecake filled with cherries poached in spiced red wine. Yummy!

14 November, 2017

5 HR 30 MIN

Biscuits

175 g, gluten-free, finely crushed

Butter

75 g, melted

Cream cheese

500 g

Almonds

55 g, ground

Sugar

110 g, caster (superfine)

Almond extract

1 tsp

Eggs

Egg yolks

Sour cream

150 g

Red wine

450 ml

Sugar

1 tbsp

Cinnamon

1 stick, broken

Cardamom

1 pod, crushed

Cloves

1 pinch, ground

Nutmeg

1 pinch, ground

Cherries

300 g, pitted

Icing sugar

Preparation

Preheat the oven to 170°C (150° fan) gas 3.
Butter a 20cm|8" springform cake tin.
Mix together the biscuit crumbs and melted butter and press firmly into the base of the tin.

For the filling

Beat together the cream cheese, almonds, sugar, almond extract, eggs and egg yolk until smooth.
Add the soured cream and beat again.
Pour over the biscuit base.
Bake for 45-50 minutes until the top is golden brown and firm around the outside but with a wobble in the centre.
Remove from the oven and leave to cool.
Chill for at least 4 hours.
Put the wine, sugar and spices in a pan and simmer for about 10 minutes until a thick syrup forms.
Stir in the cherries and leave to become cold.
Spoon the cherries on top of the cheesecake and sift icing sugar over the top.