• Great Kiwi Bake Off
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  • Baking
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  • Butter

Lucas' Cherry Garcia Cheesecakes

  • Great Kiwi Bake Off
  • Desserts
  • Baking
  • Cheese & Culinary
  • Butter
Brooke's Lemon Drizzle Cake
Lucas's Cherry Garcia Cheesecakes

Base
Cheesecake
Sour Cream Topping
Cherry Coulis
Base
  1. Preheat oven to 180ºC fan forced.
  2. Sift flour, sugar, cocoa, and salt into a bowl.
  3. Add melted butter and mix to make sand like texture.
  4. Mix in chopped chocolate and coconut.
  5. Press into muffin tray, making a 0.5cm layer in the base of each round.
  6. Prick each base with a fork a few times.
  7. Bake for 15 min or until the look cooked and let cool.
Cheesecake & Sour Cream Topping
  1. Lower oven to 120°, regular bake.
  2. Put the sugar, salt, and cream cheese into a mixer, mixing slowly with paddle. Stay mixing slowly and stop and scrape down the sides occasionally until mix is lump free.
  3. Add eggs in batches, mixing slowly.
  4. Add the sour cream and vanilla measured out for the cheesecake, mixing slowly.
  5. Remove bowl from mixer and whisk in lemon juice by hand.
  6. Pour into cooled bases and bake in a water bath for 15 min or until centre reaches 75°.
  7. Mix the extra sour cream, sugar and vanilla measured out for the sour cream topping.
  8. Carefully spread a thin layer onto the top of each cheesecake and bake for 10 more min.
Cherry Coulis
  1. Pick out a few nice-looking cherries and cut them in half, set aside.
  2. Put the rest in a saucepan with sugar, cornflour, and lemon zest.
  3. When cherries are soft, and everything has dissolved add almond essence.
  4. Let cool before blitzing in a food processor and pass through a sieve.
To Assemble
  1. Carefully remove cheesecakes from muffin tray.
  2. Top each cheesecake with cherry coulis.
  3. Garnish with halved cherries and grated chocolate and serve.