Cherry Tipple Cheesecake ©


  • 2 tablespoons Freeze Dried Sour Cherries (blitzed into a fine powder)
  • 8.8oz-250g Digestive Biscuits
  • 10.5oz-300g Shortbread Biscuits
  • 3.5oz-100g Unsalted Butter
  • 6 tablespoons Cherry Jam
Creamy Topping
  • 8.8oz-250g Full Fat Soft Cheese
  • 8.8oz-250g Mascarpone Cheese
  • 7oz-200g White Chocolate
  • 3 tablespoons Cherry Jam
  • 6.7 fl.oz-200ml Cherry Brandy
  • 10.1 fl.oz-300ml Extra Thick Double Cream
  • Glace Cherries


  1. Set a non-stick 9" springform tin to one side
  2. To begin, make the base. Blitz all of the biscuits into a fine powder using a mini food processor and tip them into a large mixing bowl along with the powdered sour cherries
  3. Melt the butter in a small saucepan over a low heat. Once melted, pour into the biscuit crumbs and combine using a wooden spoon until the crumbs are evenly coated
  4. Pour the buttery biscuit mix into the springform pan and spread out evenly using the back of a metal spoon. Compact it and squish it out to fill the cake tin tightly. Cover with clingfilm and pop into the fridge
  5. Next, melt the white chocolate using your preferred method and set to one side to cool (but still keep it in a fluid state)
  6. In a large mixing bowl, add all of the creamy topping ingredients (apart from the cooling chocolate) and combine until it holds it shape gently and forms soft peaks
  7. Pour the cooled white chocolate into the creamy mix and gently but thoroughly combine. Set to one side
  8. Prepare the layer by adding the jam into a cup and mix into a smooth paste using a spoon. Remove the biscuit base from the fridge and spread all of the jam on top evenly to create the jam layer
  9. Add the creamy topping on top of the jam layer and spread out evenly
  10. Decorate the top with the cherries. Cover with clingfilm and pop into the fridge overnight
  11. Once ready, remove the cheesecake from the tin and serve. Keep stored in the fridge

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