Cherry Pie-Filled Cheesecake

Step 01

Whisk the sugar and cornstarch in a large saucepan then stir in the water and lemon juice. Cook over a medium heat, whisking, until the sugar dissolves then reduce to medium-low and simmer until a thick golden syrup forms, about 5 minutes.

Step 02

Add the cherries and cook for 2-3 minutes until the syrup thickens. Take off the heat, stir in the almond extract and leave to cool.

Step 03

Line a 20cm springform pan with plastic wrap. Spread the cherry filling evenly in the pan and freeze for 2-3 hours until firm.

Step 04

Mix the crushed cookies with the melted butter then press into an even base in a 25cm springform pan. Freeze for 10 minutes.

Step 05

Beat the cream cheese, sugar and vanilla with an electric hand mixer until combined. Add the heavy cream and beat for 2-3 minutes until fluffy.

Step 06

Spread half the cheesecake mixture over the crust and freeze for 10 minutes.

Step 07

Unmould the cherry filling and place it on the set cheesecake layer then cover with the remaining cheesecake mixture, smoothing the top.

Step 08

Decorate with fresh berries and chill in the fridge for at least 4 hours before slicing. Enjoy!