Make the most of juicy cherries and try this tasty cheesecake tart. With a crunchy chocolate base, you can't go wrong.
Serves1212
Cook time45 mins45 minutes
Prep time15 mins15 minutes, + Cooling & chilling time
+ Cooling & chilling time
Ingredients
250g plain chocolate biscuits
1/2 cup (50g) hazelnut meal
125g butter, melted
200g cherries, halved, pitted
1/2 cup (110g) caster sugar
375g cream cheese, softened
1/2 cup (120g) sour cream
2 Coles Australian Free Range Eggs
Cherries, extra, to serve
Raspberries, to serve
Blackberries, to serve
2 Coles Vanilla Flavoured Meringue Kisses, crushed
Lime zest, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Grease a 24cm (base measurement) fluted tart tin with removable base and line the base with baking paper. Place on a baking tray.
Step 2
Place the biscuits and hazelnut meal in a food processor and process until finely crushed. Add butter and process until well combined. Spoon the mixture into prepared tin. Use a straight-sided glass to spread and press the biscuit mixture evenly over base and side of the tin. Place in fridge for 30 mins to chill.
Step 3
Meanwhile, combine the pitted cherries, sugar and ¼ cup (60ml) water in a medium saucepan over low heat. Cook, stirring, for 2 mins or until sugar dissolves. Increase heat to high and bring to the boil. Cook for 5 mins or until the cherries are tender. Set aside to cool completely. Transfer cherry mixture to a blender and blend until smooth.
Step 4
Preheat oven to 150°C. Place cream cheese and sour cream in a clean food processor and process until smooth. Add eggs and cherry puree and process until smooth. Pour the cream cheese mixture into the biscuit base in the tin.
Step 5
Bake for 30-35 mins or until the filling is just set. Turn oven off. Leave the tart in the oven, with the door ajar, for 2 hours to cool. Place the tart in the fridge for 1 hour to chill.
Step 6
Place the tart on a serving platter. Top with extra cherries, raspberries and blackberries. Sprinkle with the meringue and lime zest and cut into wedges to serve.
Make a clean cut: for perfect slices of cheesecake tart, dip the blade of your knife in hot water and wipe clean before making each cut – this stops the filling sticking.
Prep time15 mins15 minutes, + Cooling & chilling time
+ Cooling & chilling time
Ingredients
250g plain chocolate biscuits
1/2 cup (50g) hazelnut meal
125g butter, melted
200g cherries, halved, pitted
1/2 cup (110g) caster sugar
375g cream cheese, softened
1/2 cup (120g) sour cream
2 Coles Australian Free Range Eggs
Cherries, extra, to serve
Raspberries, to serve
Blackberries, to serve
2 Coles Vanilla Flavoured Meringue Kisses, crushed
Lime zest, to serve
Description
Make the most of juicy cherries and try this tasty cheesecake tart. With a crunchy chocolate base, you can't go wrong.
Method
Step 1
Grease a 24cm (base measurement) fluted tart tin with removable base and line the base with baking paper. Place on a baking tray.
Step 2
Place the biscuits and hazelnut meal in a food processor and process until finely crushed. Add butter and process until well combined. Spoon the mixture into prepared tin. Use a straight-sided glass to spread and press the biscuit mixture evenly over base and side of the tin. Place in fridge for 30 mins to chill.
Step 3
Meanwhile, combine the pitted cherries, sugar and ¼ cup (60ml) water in a medium saucepan over low heat. Cook, stirring, for 2 mins or until sugar dissolves. Increase heat to high and bring to the boil. Cook for 5 mins or until the cherries are tender. Set aside to cool completely. Transfer cherry mixture to a blender and blend until smooth.
Step 4
Preheat oven to 150°C. Place cream cheese and sour cream in a clean food processor and process until smooth. Add eggs and cherry puree and process until smooth. Pour the cream cheese mixture into the biscuit base in the tin.
Step 5
Bake for 30-35 mins or until the filling is just set. Turn oven off. Leave the tart in the oven, with the door ajar, for 2 hours to cool. Place the tart in the fridge for 1 hour to chill.
Step 6
Place the tart on a serving platter. Top with extra cherries, raspberries and blackberries. Sprinkle with the meringue and lime zest and cut into wedges to serve.
Make a clean cut: for perfect slices of cheesecake tart, dip the blade of your knife in hot water and wipe clean before making each cut – this stops the filling sticking.
