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RECIPE: Dean’s Almond Cherry Croissant Cheesecake

RECIPE: Dean’s Almond Cherry Croissant Cheesecake

Looking to create a visually impressive and mouth-watering dessert for your next dinner party or lunch with friends?  Google no further – you’ve found the perfect recipe right here!   IMG_2655

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.

INGREDIENTS:

  • 2 Shepherd’s Almond Croissants
  • 4 Shepherd’s Plain Croissants
  • 100g melted butter
  • 3 eggsCroissant Pudding
  • 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

METHOD

  1. Preheat oven to 180 degrees celsius.
  2. Cut up almond croissants and mix with melted butter.  Press these gently into a springform 20cm pan to form the base of the cheesecake.
  3. Cut up plain croissants into strips and dip in melted butter, then use these to line the sides of the springform pan.
  4. In a bowl mix caster sugar, 3 eggs, Philadelphia cream cheese, ricotta, 1 tspn vanilla, lemon juice.
  5. Drain a jar of maraschino cherries and reserve the liquid for later.
  6. Pour half of the cheese mixture into croissant shell.  Add half the drained cherries evenly then top with the rest of the cheese mixture.
  7. Scatter the rest of the cherries evenly over the top of the cheese mixture
  8. Bake for 30-45mins 180c
  9. 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.
  10. 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.

 

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