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Hooper’s Cherryade Cheesecake

JUST LIKE YOUR MUM MAKES IT... BUT BETTER.

Recipe for 20cm springform pan. Preparation time: 30 minutes; cooking time: 15 minutes; cooling time: 8hrs or possibly overnight.

 

Ingredients for the base:

   450g of Oreo cookies

   200g of butter

   1tbsp + 1/2tsp of golden caster sugar

 

Ingredients for the filling:

   680g of Philadelphia cream cheese

   125g of white caster sugar

   300ml of double cream

   50ml of Hooper’s Classic Cherryade

 

Ingredients for the cherry coulis:

   300g of pitted fresh cherries

   40g of golden caster sugar

   50ml of Hooper’s Classic Cherryade

   1tbsp of cornstarch

 

   1/2tsp of vanilla extract

 

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.