How to Make Baked Cheesecake with an Insert | Cherry Cheesecake Recipe

Some time ago I made a Flan Patissier with pistachio and raspberry insert. For both the flan and the baked cheesecake, it’s pretty risky to add an insert, considering the oven temperature that can melt that jelly during baking and end up with a swirl cheesecake instead of a perfectly baked cheesecake with a layer of insert. That being said, both the technique I used and the oven temp are the answer to that problem. Enjoy!

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*8.5”/22cm cheesecake

● Cherry Insert

25g granulated sugar
8g NH pectin
200g cherry purée
24g glucose

● Crust

250g graham crackers
120g melted butter

● Filling

630g Philadelphia cream cheese (room temp)
100g mascarpone (room temp)
200g granulated sugar
3 medium eggs (150g)
one egg yolk (20g)
30g pastry flour
30g lemon juice
lemon zest
tonka

● Cherry Coulis

200g cherry purée
15g honey
20g granulated sugar
3g NH Pectin
260g cherries, diced

I bake you!

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Music used:

Lazy Boi - Smith The Mister
One Day Soon – Smith The Mister