Cart 0

Black Cherry Cheese Cake


1 packet ginger nut or Romany cream biscuits, crushed

±70g butter or margarine

250ml cream (lightly beaten)

¾ Cup (±180ml) fresh lemon juice and zest

1 tub (250g) cream cheese or smooth cottage cheese

1 tin (385g) condensed milk




  1. Blend together biscuits and butter. Press into a 20cm spring form baking dish

and bake for ± 5 minutes at 180°C

  1. Blend together cream, lemon juice and zest, cream cheese and

condensed milk.

  1. Pour over base and bake for ± 10 minutes at 180°C. Cool
  2. Decorate with cherries and glaze.


Serving suggestions :


Cherry Glaze


1 Can black cherries in syrup

Corn flour paste (1 tsp corn flour and 3 tsp water)

Pinch of salt




  1. Strain cherries
  2. Boil reserved sauce, and stir in corn flour paste
  3. Decorate cherries on cake
  4. Drizzle sauce over cake
  5. Refrigerate for 2 – 3 hours before serving.

Older Post Newer Post

Leave a comment