Our Almond Cherry Croissant Cheesecake was created by Retail Manager Dean, who found himself in the enviable position of having to take home some surplus Almond and Plain Croissants after a shift one day.
Dean went home, found a jar of Morello cherries in the pantry and came up with this delicious creation, which has since become his go-to dessert for when friends come around.
- 2 Shepherd’s Almond Croissants
- 4 Shepherd’s Plain Croissants
- 100g melted butter
- 3 eggs
- Jar of Morello cherries (we used Marco Polo brand)
- 500g Philadelphia Cheese
- 200g Ricotta
- 2 tspn Vanilla Bean paste
- Tbspn Lemon Juice
- 80g Caster Sugar
- 4 tbspn brown sugar
- Cinnamon stick
- Icing sugar to dust
- Preheat oven to 180 degrees celsius.
- Cut up almond croissants and mix with melted butter. Press these gently into a springform 20cm pan to form the base of the cheesecake.
- Cut up plain croissants into strips and dip in melted butter, then use these to line the sides of the springform pan.
- In a bowl mix caster sugar, 3 eggs, Philadelphia cream cheese, ricotta, 1 tspn vanilla, lemon juice.
- Drain a jar of maraschino cherries and reserve the liquid for later.
- Pour half of the cheese mixture into croissant shell. Add half the drained cherries evenly then top with the rest of the cheese mixture.
- Scatter the rest of the cherries evenly over the top of the cheese mixture
- Bake for 30-45mins 180c
- Boil the liquid from the cherries in a small pan with cinnamon stick, remaining vanilla and brown sugar until reduced by half. Remove from the heat, discard cinnamon stick and allow glaze to cool until it thickens.
- When the cake is baked and cooled, pour the glaze into the centre and work gently with a spatula to the sides. Refrigerate until ready to eat and dust with icing sugar before serving.