Tuesday 2 February 2016
by  (^°^)
popularity : 2%

❤ The first time I tasted this delicious cheesecake, was at Cité Scolaire International 19/01/2016 thanks to Louise C. But I’ve added more sugar since I have a sweet tooth. Choose your sweetness level and decide how much sugar to add. You won’t regret making this scrumptious cake!!

❤ Crumble ingredients

  • ❤ 300g plain flour
  • 1tsp baking powder dash of salt
  • 150g sugar
  • 100g butter softened
  • 1 egg

❤ filling ingredients

  • ❤ rind 1/2 lemon
  • 3 eggs
  • 100g sugar (or 200g if you’re a sweet tooth like me)
  • 1tsp vanilla essence/extract
  • 500g ricotta cheese
  • 30g semolina ( I just used flour)
  • 700g jar cherries (drained)

Preheat oven to 175 degrees. Sift flour, baking powder and salt together. If you have a food processor then tip the mixture into bowl of processor. Add the butter, sugar, egg and pulse until it makes a crumble mixture. In the thermomix process for 5¬-10 seconds on speed 6.

Press 1/2 the mixture into a lined springform round tin and save the other 1/2 of the mixture for the crumble on top.

To make the filling, place lemon rind in your thermomix and process for 10 seconds on speed 8 or grate the rind yourself. Add the eggs, sugar, vanilla and beat for 2 minutes on speed 4. Add cheese and semolina and mix for 30-¬40 seconds on speed 5/¬6. Layer cherries on top of the cheesecake base.

Pour cheese mixture evenly on top .Distribute the cherries evenly as they tend to move once the cheese mixture goes on top. Now sprinkle the top with the leftover crumble mixture and bake for about 45 minutes in the oven.

Remove from the oven and leave to cool in the tin as long as possible. Don’t worry that the top of the crumble may not be really brown. Mine wasn’t but was very well cooked. And there you have it. Serve when it’s cool then store it in the fridge and you’ve got enough cheesecake to serve quite a crowd! And it looks fancy too which I love.....mmmmm