This frozen cheesecake is perfect for an Australian summer, with juicy cherries swirled through a creamy, no-bake filling.
Lined with delicate sponge fingers and topped with whipped cream and glossy cherries, a frozen dessert is also a stunning finale to your festive feast.
Ingredients
Method
Place the cherries, sugar and lemon juice in a saucepan over medium heat. Cook, stirring occasionally, for 15 minutes or until cherries are tender and liquid thickens. Set aside for 10 minutes to cool. Strain the cherries, reserving the syrup.
Lightly grease and line the base and side of a 22cm (base measurement) springform pan with non-stick baking paper.
Trim the end to create a flat edge off enough of the sponge fingers and arrange snugly on the inside edge of the pan. Arrange the remaining sponge fingers in the base of the tin, trimming to fit. Set aside.
With an electric mixer, beat the condensed milk, cream cheese and lemon rind until smooth.
In a separate bowl with electric mixer, beat the cream and vanilla to firm peaks. Fold into the cream cheese mixture. Swirl through ¾ of the strained cherry mixture.
Spoon the mixture into the pan and spoon over remaining cherry mixture and swirl. Cover and freeze for 6 hours, or until frozen.
Just before serving, whip extra cream to medium peaks and dollop on top of the frozen cheesecake. Decorate with fresh cherries and drizzle with reserved syrup.
Frozen cheesecake serving tip
Depending on the efficiency of your freezer and to make slicing easier, transfer the frozen cheesecake from the freezer to the refrigerator for about 40 minutes before serving.
How to pit cherries
Use a cherry pitter for quick, mess-free results. Alternatively, slice the cherry in half with a small knife and twist to remove the pit by hand.
