Citrus Cheesecake With Cherry Glaze

Citrus Cheesecake With Cherry Glaze



1 cup (110g) sweet biscuit crumbs
¾ cup (95g) finely chopped pistachios
70g butter, melted


2 x 250g cream cheese, softened
1 x 125g cream cheese, softened
1 cup (220g) CSR Caster Sugar
3½ tsps gelatine
60ml (¼ cup) boiling water
250ml thickened cream
1/3 cup fresh lemon juice
2½ tsps lemon rind, grated

Berry Glaze

250ml (1 cup) water
1 cup (220g) CSR Caster Sugar
100g frozen or fresh cherries
300g fresh mixed berries


1 Combine biscuit crumbs, pistachios and butter in a bowl and press into the base of a 23cm springform pan; chill.

2 Beat cream cheese and caster sugar using an electric mixer until smooth.

3 Combine gelatine and boiling water and whisk well with a fork until dissolved. Add to cream cheese mixture and beat until combined. Add cream, lemon juice and rind and continue beating until smooth.

4 Pour mixture into prepared base and refrigerate at least three hours or overnight. Top cheesecake with Berry Glaze.

Berry glaze

1 Place water and caster sugar in a small saucepan. Stir over low heat until sugar dissolves. Bring to the boil for two minutes.

2 Take off heat, add cherries and allow them to stand in syrup for five minutes.

3 Strain cherries from syrup. Return syrup to saucepan and heat to a simmer for 10-15 mins or until thick and syrupy. Cool slightly, return cherries to syrup and mix through berries

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