Cherry and Lemon Cheesecake

I love all kind of cheesecakes. Everytime I  go to a restaurant I use to look for one in the menu card, and I even get angry if they do not have one. Although before I was always looking for somethig with chocolate on the menu, but when I started with this blog that changed. So, up to now I tasted dozens types of cheesecakes, but what is better to make one yourself! in the oven or not, New York style or any other cheese tart.

This is the result of a lot of trials and combinations. This one is something similar to a New York Cheesecake, but I used less flour.

I love the biscuit base and I use to increase the amount of it, but in this case I just used a pack of biscuits digestive whole grain and homemade jam, actually is a mix of black and red cherry jam, with a lot of lemon. 

INGREDIENTS makes one 24 cm cake
Base:
300 g Digestive Whole Grain
110 g unsalted butter

Filling:
600 g full-fat cream cheese (such as Philadelphia)
200 g greek yogurt
130 g caster sugar
3 large eggs
1 tablespoon flour
1 teaspoon vanilla essence
juice of 2 lemons
150 g cherries

Cherry Jam:
300 g cherries
200 g  gelatin sugar (if you use normal sugar add a sheet of gelatin)
juice of 1 lemon

Wash and pit the cherries

Crush the cherries in a food processor until smooth, but do not completly crush all of them, in my case I crushded just half of them, and the rest goes whole. In a medium saucepan combine the cherries, the lemon juice and the sugar for the topping. Whisk constantly with a wooden spoon until thickens and takes the right consistency. If you use regular sugar add the gelatin at the end of the process. Let it cool down.

Crush the biscuits in a food processor or in a plastic bag, seal the bag and crush with a rolling pin. Add the melted butter and mix together. Place in a tin and press with the bag of a spoon. Place it in the freezer.

Preheat oven to 170º.

Mix together the cream cheese, yogurt, sugar and vanilla essence with and electric mixer on medium speed. Add flour and mix until smooth. Add the eggs one by one and mix with a spatula. Finally add the lemon juice and cherries mix and pour the mixture into the preparated tin.

Place in the oven and bake for 10 minutes, without opening turn the temperature down to 90º and bake 25 minutes more or until the edges of the cheesecake have a light-golden colour.

Let it cool down at room temperature. Add the jam. Can be served right away or even better leave it in the fridge one day before eating.

As you can see I've been quite generous with the jam.

Enjoy ♥