Cherry cheese cake

Ingredients

• 200 g Frozen cherries, sweetened and thawed
• 120 g Mascarpone
• 75 g Butter
• 50 ml Heavy cream
• 50 g Icing sugar
• 15 pcs Honey crackers
• 4 tbsp Cherries
• 1 tbsp Cane sugar
• 1 tbsp Lemon zest, approximately from one fruit
• 1 tsp Lemon juice
• 1 tsp Vanilla extract

Method

1. Crush the crackers with a wooden spoon then mix in the butter and sugar until it forms a clump. Scoop out this mixture into a springform tin and use the back of a spoon to even it out.
2. Now mix the mascarpone, icing sugar, lemon juice and zest, and vanilla until smooth. Separately whip up the cream then gently fold it into the mascarpone mixture.
3. Top the biscuit base with the filling and smoothen it out using a spatula. Chill in the fridge for a minimum of 2 hours.
4. Once you are ready to serve, mix the cherries with the sweetened frozen cherries, thawed then spread it over the cheese cake.
5. Run a hot towel around the tin and ease out the cake gently onto a serving platter.