I’ll be honest with you, I’m not 100% certain what cherries jubilee should actually be. I’ve got a vague idea that it’s vanilla ice cream with a boozy cherry sauce but the internet (source of wonder that it is) isn’t exactly clear which booze is preferable. Bearing this in mind I’ve opted for whatever seemed preferable to my taste buds. Generally speaking, they seem to know what’s best.
I did debate for some time the merits of using rum or bourbon in the cheesecake but in the end I decided on rum, largely because I’ve already made a bourbon laced cheesecake on here, so I already knew that that would be darn tasty.
These are darn tasty too (either that or I’m not that picky). The plump, tart cherries complement the sweet, creamy, boozy cheesecake perfectly. The colour of my cherry sauce was amazing too, it ended up being a rich dark purple which looked great against the ivory cheesecake.
75g digestive biscuits, crushed
25g butter, melted
225g cream cheese
1 tsp vanilla paste
100g pitted whole cherries
juice of half a lime
1/2 tsp cornflour
1 tsp sugar
1 tbsp water
Line a six hole muffin tin with muffin wrappers, use silicone ones if you have them as they tend to be a bit more sturdy.
Mix together the biscuit crumbs with the melted butter and press a heaped tablespoonful of this base mixture into each cavity of the muffin tin then place it in the fridge to chill. Pre heat the oven to 170°c .
Beat together the cheese and the sugar until they are really nice and smooth. Next beat in the egg followed by the vanilla and the rum. It’s important to make sure that everything is well mixed.
Spoon the filling evenly over the bases. Place the muffin tray into a larger, deep tin (like a roasting tin) and fill that tin with boiling water. Put the cheesecakes in the oven and bake for 20-25 minutes. Once cooked they should still have a gentle wobble to them. Turn off the oven, slightly open the door and leave them in there until totally cool. Transfer to the fridge to chill completely before serving.
To make the cherry topping simply combine the fruit with the cornflour, sugar, lime juice and water in a small saucepan. Very gently heat this, stirring frequently until you have a very thick cherry sauce coating the fruit. Leave this to cool too but don’t put it in the fridge as it will end up too thick, room temperature is ideal.
When you are ready to serve the cheesecakes, or a little bit before, remove the wrappers and top each cheesecake with a spoonful of saucy cherries. What a treat!