125g Caster Sugar
2 tablespoons Lemon Juice
200g Ginger Biscuits
500g Softened Cream Cheese
2 tablespoons Vanilla Extract
1 lemon zest
200ml Whipping Cream
Put 100ml of water in a saucepan with the cherries, sugar and lemon juice. Bring to the boil, then reduce the heat to low. Cook, stirring occasionally and lightly pressing the cherries to crush them, for 12-15 minutes, or until cherries are soft and there are 2-3 tablespoons of syrup left. Remove from the heat and set aside to cool.
Preheat the oven to 180C (Gas mark 4). Lightly grease a 22 cm spring form cake tin and line the base. Crush the biscuits in a food processor until they form fine crumbs. Add the butter and process until combined. Press the mixture into the base of the prepared tin and freeze for 10 minutes. Cover the outside of the tin with strong foil to prevent water seepage during cooking. Place the tin in a deep roasting tin.
Beat the cream cheese, honey, vanilla and lemon zest until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the cream. Pout mixture over the crumb base. Pour enough hot water into the roasting tin to come halfway up the side of the cake tin. Bake for 45 minutes, or until almost set. Carefully spoon the cherry mixture over the cheesecake, lightly spreading it to the edge. Bake for 10 minutes, or until just set. Discard the foil, place the cheesecake on a wire rack to cool in the tin, then refrigerate until ready to serve. Allow the cheesecake to return to room temperature before serving.
With thanks to ‘Izzies’ Quality Home Cooking and Professional Cordon Bleu