Baked Cherry Cheesecake

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 12 digestive biscuits, crushed
• 50g melted butter
• 50g caster sugar
• 300g light soft cheese
• 2 eggs
• 50g caster sugar
• 400g can red or black cherry pie filling (we used Hartley's)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 350°F (180°C). Line an 8-inch springform or loose-bottomed round tin with parchment.

2. Mix the crushed digestive biscuits with the melted butter and 50g of the caster sugar. Press firmly into the base of the tin and chill while you make the filling.

3. Beat the light soft cheese with the remaining 50g caster sugar until smooth. Beat in the eggs one at a time until just combined.

4. Pour the cheese mixture over the chilled base and smooth the top. Bake for 25 to 30 minutes until the edges are set and the centre only just wobbles.

5. Check that the centre reaches 160°F (71°C) on an instant-read thermometer because the eggs must be fully cooked. Cool in the tin for 30 minutes.

6. Spoon the cherry pie filling over the top of the cooled cheesecake. Chill for at least 4 hours or overnight before removing the sides and slicing.