Baked Cherry Cheesecake

Serves: 10

Ingredients

• 150g melted Lakeland Dairies Butter
• 250g crushed ginger biscuits
• 900g cream cheese
• 120g caster sugar
• 3 tbsp cornflour
• 2 large eggs
• 120ml Millac Gold Double
• 1 lemon, juice & zest
• 1 orange, juice & zest
• 1 fresh, seeded vanilla pod
• 400g cherry compote

Method

Mix the melted Lakeland Dairies Butter and biscuits together and place into a spring-loaded cake tin.

Place in the oven to set for several minutes.

Whisk together the cream cheese, sugar and cornflour until creamy.

Add the eggs, then the Millac Gold Double until smooth.

Add the vanilla, orange and lemon juice and zest.

Pour into the cake tin and bake for 45 minutes at 180°C until set around the edges.

Remove from the oven and allow to cool. Refrigerate overnight.

Slice and serve with the cherry compote.