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Baked Cherry Swirl Cheesecake

Serves: 8

Ready in: 60 mins +

This simple cheesecake recipe is sure to impress your dinner guests.

Baked Cherry Swirl Cheesecake Recipe: Veggie


150g digestive biscuits
75g butter, melted
420g cherries, pitted and halved, plus 12 to decorate
2 tbsp cherry brandy
400g soft cheese
250g tub ricotta
3 medium free-range eggs, beaten
50g caster sugar
icing sugar to serve


  • Preheat the oven to 180/350F/Gas 4. Place the biscuits in a food processor and pulse to make fine crumbs. Mix in the melted butter and press into a 20cm-round loose-bottomed cake tin. Place on a baking tray and bake for five minutes.
  • Meanwhile, cook the cherries in the brandy for five minutes, then cool slightly.
  • Whisk the soft cheese, ricotta, eggs and sugar together. Gently stir in the cherries and liquid to give a marbled effect. Pour over the biscuit base and bake for 50-60 minutes until just set. Allow to cool completely before removing from the tin. Chill for 1-2 hours before serving topped with the cherries and a dusting of icing sugar.
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