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This smooth Baked Cheesecake is easy and gentle at the internal and topped with scrumptious Fresh Cherry Sauce.

I like seeing fresh cherries in the shops in the early summer and then buying a bag to sit in the fridge looks dark red and pretty. Fresh cherries happen to coincide with my favorite time of the year. When I was growing up, I remember cherries sitting in our fruit bowl around that time but I never ate them because I didn't like cherries. Not until I was older, but now that I have repented, there is a reason to use it and I will do it. This and Easy Baked Cheesecake is an amazing companion to a fresh Cherry Sauce, appearing when I imagine a grilled cherry cheesecake but in fact, the cheesecake itself does not have cherries in it. Some lemons and vanilla, but no cherries. Cherries shine pure in a fresh, dark and harmless cherry sauce.

So when my brother-in-law, who is a big cheesecake fan (so much he asked for his birthday) told me that this grilled cheesecake was the best he had ever had, it made me a very happy baker. I made this for the Party gatherings he held and then I made again after Christmas and it always turned out perfect.

This is truly the best-baked cheesecake ever. Ok, yes, you should bake it, but the texture and taste are well worth it.

Fresh cherry sauce is completely out of this world stuff. Pitting a cherry is made very fast by cutting it in half, then taking the hole with your fingers, as long as it's cooked. It feels like nothing else. Tart and sweet unexpectedly but also silky clean. You might be able to use a can of the cherry pie if you want to save time and if it's available but we don't have it in Australia and I'm quite happy with that. It doesn't take long to make yourself plus you control what's inside.


  • 150 g of digestive biscuits (such as granita or graham crackers)
  • 80 g unsalted butter, melted
  • 1/4 teaspoon of cinnamon
  • 1/4 teaspoon of ginger powder
  • 750 g cream cheese, softened
  • 3/4 cup caster (prime) sugar
  • 1 1/2 teaspoon vanilla extract
  • 2 large eggs
  • 1 egg yolk
  • 200 ml of mild acid cream
  • Juice and 1/2 lemon rind
  • A little salt


  • 550 g of fresh cherries, halved and pitted
  • 1/4 cup water
  • 1/4 cup of lemon juice
  • 1/4 cup sugar
  • 2 teaspoons of cornflour (cornstarch)
  • 4 teaspoons of water, extra


  1. Preheat the oven to the fan to 180C / 350F / 160C. Spread and straighten tin shaped 8-inch round springs with baking paper.
  2. Blend the biscuits into crumbs (if you don't have a blender, put the biscuits in a bag and crush with a rolling pin)
  3. Add melted butter, cinnamon & ginger and stir well.
  4. Press firmly into the bottom of the can that has been prepared and about 2cm at the top.
  5. Bake for 5 minutes then set aside when you fill.
  6. Raise the oven temperature to 220C / 430F / 200C forced fan.
  7. Using a stand mixer and shaker complement or hand-held shaker, beat the cream cheese at low speed for about 2 minutes until smooth and soft. Scrape the sides of the bowl as needed.
  8. Add sugar and vanilla and shake well, again rubbing the sides if necessary.
  9. Add eggs and extra egg yolks, one at a time, beating until each one is properly inserted.
  10. Add sour cream, salt, lemon juice, and skin, then shake well.
  11. Pour the filling on the basis of the biscuits and distribute as much as possible.
  12. Place a cake plate or tin filled with warm water on the oven bottom shelf. Then place the cheesecake onto a separate baking dish (to catch butter that might leak when cooked) and place it on the middle rack of the oven. Bake for 10 minutes.
  13. Lower the oven temperature to 110C / 230F / 90C and bake for 20 minutes. There should be a slight shake in the middle.
  14. Turn off the oven and let it cool in the oven for half an hour with the door closed, then open the door and let it cool for 1 1/2 hours before being transferred to the refrigerator to cool completely.


  1. In a medium saucepan, mix the cherries, water, lemon juice, and sugar and bring to a boil over medium heat. Reduce the heat so that the mixture boils.
  2. Simmer is stirred as often as possible for about 10 minutes until the cherries soften and the liquid triples.
  3. Make porridge using cornflour and extra water. Giving the porridge slowly into the cherries while stirring constantly so as not to clot.
  4. Remove from heat and allow to cool completely.
  5. Pour the cherry sauce over the cheesecake just before serving, stack all the cherries in the middle.
  6. Note
  7. I use a standard Australian spoonful of 20ml (4 teaspoons worldwide)
  8. For best results, you should always weigh ingredients such as flour and sugar. Kitchen scales are relatively inexpensive but if you can't weigh the ingredients, use the spoon method and level (not the spoon).
  9. Remember the 3-hour cooling and setting time is 3 hours.

This recipe is inspired by sugarsaltmagic