For the base:

  • 1 x sachet Lion Biscuit Base

  • 80g butter, melted


For the filling:

  • 250g cream cheese

  • ¾ cup caster sugar

  • 1 tsp Anchor Imitation Vanilla Essence

  • 1 tsp finely grated lemon zest

  • 2 tsp lemon juice

  • 300mL thickened cream


For the sauce:

  • 200g pitted cherries (fresh or frozen)

  • ½ cup sugar

  • ½ cup water

  • 1 tbsp corn starch

  • 1 tbsp lemon juice


  1. Mix together the contents of the biscuit base sachet and melted butter in a medium sized bowl and press firmly into the bases of the flan tin. Refrigerate until set.

  2. Beat together cream cheese and sugar.  Add vanilla, lemon juice, zest and gelatine and beat until smooth and creamy.

  3. Whip cream to stiff peaks, mix ¼ of the cream through the cream cheese mixture. Add remaining cream and fold through.

  4. Top bases with cream cheese filling and refrigerate for 3 hours or until filling is set. To easily remove from the tin, run a hot knife around the edge of the filling before releasing from the tin.

  5. To prepare the sauce, place the cherries, sugar and water in a saucepan and bring to a boil. Stir in the lemon juice and corn starch, reduce heat and allow to simmer for 5 minutes or until sauce has thicken.

  6. Allow sauce to cool before drizzling over the cheesecake.

Cherry Cheesecake

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