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Cherry Liqueur Cheese Cake

Serves 8


  • 150g plain sweet biscuits, crushed
  • 75g Australian butter, melted
  • 500g Australian cream cheese, softened
  • 1/3 cup caster sugar
  • 2 eggs
  • 1 tablespoon cherry brandy
  • 1 tablespoon Australian sour cream
  • 1/3 cup glace cherries, chopped
  • 2/3 cup Australian sour cream
  • 1 tablespoon caster sugar
  • 1 teaspoon vanilla essence
Download Recipe (PDF)


  1. Combine biscuits and butter together. Press firmly into base of a buttered and lined 20cm springform pan.
  2. For the filling, beat cream cheese and sugar until smooth. Gradually beat in the eggs, cherry brandy and sour cream. Fold in cherries. Spoon into pan and bake at 210C for 5 minutes. Reduce temperature to 180C and bake a further 40-45 minutes.
  3. For the topping combine all topping ingredients and pour over cake. Bake at 210C for 5 minutes. Allow to cool slightly before removing from pan. Refrigerate before serving.

Nutritional Information

Nutrients per serve:
Energy (kj) 2098
Protein (g) 8
Fat, Total (g) 38
Carbohydrates (g) 31
Sodium (mg) 0
Calcium (mg) 105
Iron (mg) 0


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