Weekdays 10am-12:30pm ITV

Phil's summer cherry cheesecake! 🍒

Nothing says summer like a delicious cheesecake, so we’ve sent Phil Vickery to Copas Farm in Berkshire to whip up a delicious summer treat - his cherry cheesecake.  

Cherry Cheesecake

Serves 6


½ packet rich tea biscuits

55g salted butter, melted

½ tsp grated nutmeg

2 tbsp runny honey

250g fresh pitted cherries, cut into small pieces


6 small leaves gelatine (10g)

300g cream cheese, at room temperature

200g good quality maple syrup

4 medium egg whites, at room temp

2 tbsp caster sugar

pinch cream of tartar

300ml whipping cream, lightly whipped and not too cold


For the compote:

350g fresh pitted cherries, chopped quarters

100g caster sugar

2 tbsp cornflour or arrowroot

Water, to mix

½ fresh lemon juice


You will need a 23cm x 5cm deep spring form tin


1. Line the base of the spring form tin with baking parchment. Place the biscuits in a food processor and blitz to make crumbs, then add the melted butter, nutmeg and honey and mix in.

2. Pack the crumb base carefully into the lined tin, spread 250g chopped cherries evenly over the biscuit base and set in a fridge for about 20 minutes.

3. Meanwhile, soak the gelatine in cold water for about 5 minutes.

4. Place the cream cheese into a mixing bowl, add the maple syrup and whisk until the cheese is soft and creamy. This should take about 3-4 minutes.

5. Place 2 tbsp of cold water in a small pan, add the soaked gelatine and gently heat to melt the gelatine.

6. Lightly whisk the egg whites until they are starting to break, then add the castor sugar and cream of tartar and continue to whisk to a soft foam - do not over whisk.

7. Add the melted gelatine to the cream cheese and maple syrup mixture then stir in well and quickly so the gelatine does not set in lumps (that’s why the cheese is at room temperature).

8. Next fold in the whipped cream followed by the egg whites, then pour into the prepared tin. Set in the fridge for at least 1 hour.

9. To make the compote, place the cherries, sugar and 100ml water into a small saucepan, and just simmer.

10. Mix the starch and water together, add to the cherries and sugar and stir until the mixture thickens, then add the lemon juice and stir again. Leave to cool.

11. Use a blowtorch to gently heat around the outside of the tin to release the chilled cheesecake and carefully open.

12. Cut into wedges and serve with the compote spooned over.

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