Nothing rounds off a summer supper, quite like a home-baked cherry cheesecake.
Boasting the perfect combination of ‘light’ yet indulgent, this particular recipe is hard to go wrong with, and especially if you’re a health-conscious dessert-lover like myself!
Made with Orchard World Cherries, the recipe packs all the vitamin C punch you’d expect, from such a fresh and fruity dessert!
As well, it boasts undertones of zesty lemon and vanilla, making it a certain palette-pleaser, when it comes to summer entertaining.
Luckily, the how-to is relatively simple, and demands only the minimum of measuring and mixing effort. Trust me, you certainly don’t need to be a dab hand in the kitchen, in order to pull this pud off!
Simplicity aside, the deliciousness of this dessert, does owe to an element of delayed gratification. After all, post-baking, you’ll need to be prepared to wait while the cheesecake is refrigerated overnight.
It’s a test of willpower, that’s for sure, but you could argue that there's no better cherry on the cake, than a bit of eager anticipation!
Sponsored by Orchard World
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