Fresh Cherry Cheesecake Tarts

, from Issue #58. January, 2016
Photography by Manja Wachsmuth.
Fresh Cherry Cheesecake Tarts

Cheesecake and fresh cherries wrapped in crispy pastry – what’s not to love?


300 grams fresh cherries, halved and pitted
3 tablespoons caster sugar
2 tablespoons cornflour
¼ teaspoon ground cinnamon
finely grated zest 1 lemon
½ cup cream cheese at room temperature
1 teaspoon vanilla paste or extract
1 tablespoon icing sugar
2 sheets pre-rolled butter puff pastry 
1 egg, beaten
raw sugar for sprinkling


Preheat the oven to 180°C.

Place the pitted cherries on kitchen towels to absorb any juices.

Toss the caster sugar, cornflour, cinnamon and lemon zest together in a bowl then add the cherries and turn to coat well. 

Stir the cream cheese, vanilla and icing sugar together in a bowl until smooth.

Cut each sheet of pastry into 4 even squares and spread with the cream cheese, leaving a 1cm border. Place a spoonful of cherries on top. 

Brush the edges with egg then fold in half and press with a fork to seal. 

Place on a lined baking tray and brush the pastry with the beaten egg then sprinkle with raw sugar.

Bake for about 20 minutes until the pastry is golden and puffed.

To serve: Dust with icing sugar and serve warm with cream or yoghurt. Makes 8