Skip to Content

Opening Hours

Today8.00am - 8.00pm
Wednesday8.00am - 8.00pm
Thursday8.00am - 8.00pm
Friday8.00am - 8.00pm
Saturday8.00am - 8.00pm
Sunday8.00am - 8.00pm
Monday8.00am - 8.00pm

Cherry cheesecake

Serves 12
Prep time:
Cooking time:

Make this delicious dessert to share with friends and family.



  • 400g fresh ripe cherries, pitted and halved
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons castor sugar
  • 1/2 cup water
  • 175g digestive biscuits, crushed
  • 55g butter, melted
  • 397g can condensed milk
  • 300g cream cheese
  • Juice and zest of a lemon
View the method
  1. Place the cherries, lemon juice, sugar and water in a large saucepan. Bring to a boil over a medium-high heat and cook for about 2 minutes. Remove from the heat and cool to room temperature before refrigerating.
  2. Mix the digestive biscuit crumbs and butter together in a large bowl to combine.
  3. Spoon the biscuit crumbs into a 20cm springform tin. Press down firmly on the base and sides then refrigerate while you make the filling.
  4. In a large bowl or mixer, mix together the condensed milk and cream cheese until thick and creamy. Add the lemon juice and zest and stir well to combine. 
  5. Pour the cream cheese mixture into the tin and refrigerate for at least 2 hours.
  6. When ready to serve, run a thin knife around the edge of the cheesecake and then unlock the springform tin to release. Top with the fresh cherry topping and enjoy!
Back to ingredients