6inch spring form tin, bottom lined, baked in the Ninja 9 in 1, bake function, 155 for 15mins
inspired by Cherry Bakewell Cheesecake! – Jane’s Patisserie (janespatisserie.com)
Sponge ingredients
35g oil
40g Self Raising Flour
10g ground almond
1 medium egg
50g Sugar
1tsp almond essence
Cheesecake ingredients
250g Mascarpone
50g icing sugar
150ml double cream
2 tsp almond essence
100g cherry Jam/conserve
75g frozen cherries
Decorations
75ml double cream
1 Tbsp Icing sugar
Cherry Jam
Flaked Almonds
Sponge method
Mix all the ingredients together and pour into a 6 inch springform tin with the bottomed lined. I baked using the Ninja 9 in 1, Bake function, 155 for 20mins. Allow the sponge to cool completely in the tin.
Cheesecake method
Whip the Cream cheese and icing sugar until thick and smooth. Add the cream and almond essence and whip until thick. Fold in the cherry jam and cherries. I used frozen cherries which I defrosted in the microwave slightly. Transfer the mixture into the tin over the the sponge. Allow to set for at least for 6 hours but overnight is better.
Decorations
Whip the cream and sugar together until it reaches soft peaks. Spread some jam over the top of the cheesecake and sprinkle some flaked almonds. Finally pipe the whipped cream around the cake with a star tip.
