Recipe for 20cm springform pan. Preparation time: 30 minutes; cooking time: 15 minutes; cooling time: 8hrs or possibly overnight.
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Ingredients for the base:
–Â Â 450g of Oreo cookies
–Â Â 200g of butter
–Â Â 1tbsp + 1/2tsp of golden caster sugar
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Ingredients for the filling:
–Â Â 680g of Philadelphia cream cheese
–Â Â 125g of white caster sugar
–Â Â 300ml of double cream
–  50ml of Hooper’s Classic Cherryade
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Ingredients for the cherry coulis:
–Â Â 300g of pitted fresh cherries
–Â Â 40g of golden caster sugar
–  50ml of Hooper’s Classic Cherryade
–Â Â 1tbsp of cornstarch
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–Â Â 1/2tsp of vanilla extract
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Recipe by @MarikaCuzuzzaphotography
STEP 1
METHOD for the base
1. melt the butter in a small pan over medium heat, crumble the oreo cookies with the help of a rolling pin or with a food processor
2. mix the melted butter with the cookies and tip into a 20cm deep springform pan and press down firmly, chill in the refridgerator whilst you do the rest
STEP 2
Method for the filling
1. With a hand mixer, whisk the cream cheese and caster sugar until combined, pour the liquid double cream and continue to whip the mixture until it is starting to thicken. add the double shot of hooper’s classic cherryade and using a spatula, mix slowly until the liquid is fully incorporated.
2. Cover the cheesecake and chill in the fridge for at least 8 hours or preferably overnight to set fully.
STEP 3
method for the cherry coulis
1. wash and clean the cherries, you will need pitted cherries for this recipe.
2. in a small saucepan combine the cherries with sugar, hooper’s classic cherryade, cornstarch and vanilla extract.