Cheese cake with Vaoni Sour Cherry topping

Ingredients

For the cake base
250gr. Digestive biscuits
80 gr. butter, melted at room temperature

For the ice cream
250gr. creme fraiche
100gr. icing sugar
300gr. full fat cream cheese at room temperature
1 lemon (grated zest)

For the topping
400 gr. Vaoni Sour Cherries

Put the biscuits in the food processor and pulse until they are powdered. Add the butter and work the mixture with your fingers until it reaches the crumb stage.

Place it in a 20cm spring form cake tin. Using the back of a metal spoon or your hands pack it down flat and even. Bake it at 180o C, in a preheated oven, for 10 minutes.

Then remove from the oven and allow to cool. Meanwhile, combine the creme fraiche with the icing sugar and beat well with an electric whisk until creamy and smooth.

Add the cream cheese and lemon zest and beat, on slow speed, until they incorporate. Spoon the cream gently over the baked biscuit base and place it in the fridge for at least 20 min to set.

Drain the Vaoni sour cherries in a colander and collect their syrup. Put it in a small pan over medium to low heat and add the corn flour.

Stir constantly for 3-5 minutes until it reduces. Remove from heat and add the drained sour cherries. Leave the sauce to cool down completely and then spread it over the filling.

Chill in the fridge for 30 minutes.

by Yiannis Zografos, Burgess Yaght Ability chef