Directions:
- Preheat oven to 180°C.
- Combine crushed biscuits and melted butter; mix well.
- Press over the base of a 20cm spring form pan.
- Bake for 10 minutes.
- Cool.
- Drain cherries, reserve juice.
- Dissolve jelly in the boiling water then cool.
- Beat cream cheese and sugar until light and fluffy.
- Add cooled jelly and mix well.
- Whip evaporated milk until thick, add lemon juice, kirsch and jelly mixture beating constantly.
- Fold in cherries, pour into prepared crumb crust and chill for at least 6 hours.
- Blend arrowroot with reserved cherry juice (about 3/4 cup).
- Bring to the boil stirring constantly.
- Remove from the heat, add the extra kirsch and caster sugar.
- Cool.
- Spoon over the top of the cheesecake.
- Just before serving, decorate with whipped cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 255.19 Kcal (1068 kJ) | ||
| Calories from fat | 175.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.54g | 30% | |
|---|---|---|---|
| Cholesterol | 60.33mg | 20% | |
| Sodium | 146.89mg | 6% | |
| Potassium | 151.28mg | 3% | |
| Total Carbs | 16.68g | 6% | |
| Sugars | 12.57g | 50% | |
| Dietary Fiber | 0.02g | 0% | |
| Protein | 4.4g | 9% | |
| Vitamin C | 3mg | 5% | |
| Vitamin A | 0.1mg | 3% | |
| Calcium | 119.1mg | 12% | |
| Amount Per 100 g | |||
| Calories | 200.48 Kcal (839 kJ) | ||
| Calories from fat | 138.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.35g | 30% | |
|---|---|---|---|
| Cholesterol | 47.4mg | 20% | |
| Sodium | 115.4mg | 6% | |
| Potassium | 118.85mg | 3% | |
| Total Carbs | 13.11g | 6% | |
| Sugars | 9.88g | 50% | |
| Dietary Fiber | 0.01g | 0% | |
| Protein | 3.46g | 9% | |
| Vitamin C | 2.4mg | 5% | |
| Vitamin A | 0.1mg | 3% | |
| Calcium | 93.5mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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