Ingredients
Method
- Preheat your oven to 180° / 350F
- Jam: Simmer your cherries, sugar, and lemon juice in a saucepan for 10–15 minutes until thick, then set it aside to cool.
- The crust: Mix together your crushed biscuits and melted butter, then press the mixture firmly into the bottom of a lined baking pan. (I did a cake form but you can use a baking pan)
- The cream: Whisk together your cream cheese and sugar until the crystals dissolve. Mix in the vanilla, eggs, and a pinch of salt until smooth, then whisk in your cornstarch and stir in the heavy cream. (It shouldn’t be too thick)
- Pour the cheesecake mixture over your biscuit base and bake at 180°C for 35–40 minutes.
- The Crumble: While that bakes, rub together your flour, brown sugar, and cold cubed butter with your fingers to form a crumble.
- Take the cake out of the oven. It’s totally okay that it’s still jiggly! Spoon on the Jam then evenly sprinkle on the crumble and bake for another 20-25 minutes.
- When it’s done the top should have a lightly golden color. The center should be a little jiggly but the sides should be nice and firm and have a golden tone.
- Let the cake chill for 20 minutes and cut the edges from the form so the cheesecake doesn’t form crinkles. Then wait about 1h 30 minutes until it reaches room temperature and transfer it to the fridge and let it chill for ~3-4 hours (preferably overnight) and enjoy ;)
Stellka’s Tip: Don’t panic if the cheesecake looks super jiggly after the first bake! That’s completely normal. To keep the layer smooth, drop small spoonfuls of the cherry jam all over the top instead of dumping it in the middle. Gently spread it out ;)