Roasted cherry cheesecake

SERVES 8-10 PREP AND COOK TIME 2 HOURS

30 MINUTES (+ COOLING TIME) 500g fresh cherries, seeded

¼ cup (55g) caster sugar

200g ginger nut biscuits

⅓ cup (40g) almond meal (ground almonds)

75g butter, melted

750g cream cheese, chopped, at room temperature

½ cup (110g) caster sugar

2 eggs, beaten lightly

2 teaspoons vanilla bean paste

2 teaspoons finely grated lemon rind

1 tablespoon lemon juice

1 cup (240g) sour cream fresh cherries, to decorate

VANILLA CREAM

1 cup (240g) sour cream

1 cup (250ml) thickened cream

2 tablespoons caster sugar

1 teaspoon vanilla bean paste

1 teaspoon finely grated lemon rind

1 Preheat the oven to 120°C (100°C fanforced). Combine cherries and caster sugar on a baking paper-lined oven tray; roast for 1 hour, stirring occasionally, until cherries are tender. Cool.

2 Meanwhile, grease a 22cm springform pan; line the base with baking paper. Process the biscuits until fine; transfer to a medium bowl. Stir in almond meal and butter until combined. Press the mixture firmly over the base of the prepared pan.

3 Increase the oven temperature to 160°C (140°C fan-forced). Bake biscuit base for 10 mnutes. Cool while preparing filling.

4 Using an electric mixer, beat the cream cheese in a large bowl until soft and smooth. Add the sugar, then eggs, one at a time, followed by vanilla, rind and juice; beat until smooth. Beat in sour cream on low speed until just combined; fold in cherries.

5 Spread mixture over the biscuit base; smooth the top. Bake for about 45 minutes or until just set. Turn off the oven; cool for 30 minutes with door ajar. Cool.

6 VANILLA CREAM Beat sour cream, cream, sugar, vanilla and rind in a medium bowl with an electric mixer until soft peaks form.

7 Just before serving, top cheesecake with Vanilla Cream and fresh cherries. Undecorated cheesecake suitable to freeze. Not suitable to microwave.