About this recipe:A delicious butter, walnut and sugar base is topped with a creamy and fruity cheesecake filling, made from sharon fruit, cream cheese, sugar, soured cream, eggs and spices. Serve as a snack or for dessert.
Makes: 1 23cm round cheesecake
200g walnuts, chopped
75g dark brown soft sugar
3 tablespoons melted butter
475g pureed sharon fruit
675g cream cheese, softened
250g caster sugar
175ml soured cream
1/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
300ml soured cream
3 tablespoons caster sugar
1 teaspoon vanilla extract
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Chop the walnuts in a food processor until fine. Mix together in a bowl with the dark brown soft sugar and melted butter. Press the mixture into the bottom of a 23cm round springform tin.
Bake in the preheated oven for 12 minutes. Set aside to cool completely.
Combine the pureed sharon fruit, cream cheese, 250g sugar, 175ml soured cream, cinnamon and ginger in a food processor. Blend in processor until smooth, stopping occasionally to scrape edges of food processor bowl with a spatula. Add the eggs, one at a time and process until fully incorporated. Pour the mixture over the cooled base.
Bake in the preheated oven until mostly set with the centre being slightly jiggly, 60 to 75 minutes.
While the cheesecake is baking, whisk together the 300ml soured cream, 3 tablespoon caster sugar and vanilla extract. Spread evenly over the cheesecake while still hot and return to oven another 10 minutes. Allow to cool completely. Loosely cover with foil and refrigerate 4 to 8 hours or overnight before serving.
Pureed sharon fruit
Cut ripe sharon fruit into quarters, remove the stone and any stringy parts. Place into food processor and blitz until pureed.