Vanilla Cheesecake with Cherry Caviar

Cheesecake recipe and image sourced from

Cakes and desserts are a key part of Christmas day celebrations. Cheesecake is a traditional festive dish that is sure to be a hit at any Christmas party. Check out this great recipe for this classic favourite. With the Spherificator, you can add your own cherry caviar, or experiment with your favourite berry flavour!


  • Vanilla Cheesecake:
    • 1 x 250g pkt Arnott’s Nice biscuits, or equivalent
    • 140g butter, melted
    • 2 x 250g pkts cream cheese, at room temperature
    • 1 x 300g ctn sour cream
    • 155g (3/4 cup) caster sugar
    • 3 eggs
    • 3 teaspoons vanilla essence
    • Icing sugar, to dust
    • Double cream, to serve
    • Fresh raspberries or other berries, to serve
  • Cherry Caviar:
    • 2/3 cup (150ml) store-bought cherry syrup, or your favourite berry flavour.
    • 2/3 cup (150ml) water
    • 1 tsp (3g) sodium alginate (comes with Spherificator)
    • 1/2 tsp (2g) sugar
    • 1 tsp (4.5g) calcium chloride
    • 2 cups (500ml) water, in seperate bowl

Method – Vanilla Cheesecake:

  1. Release the base from a 22cm (base measurement) springform cake pan and invert. Line the base with non-stick baking paper, allowing the edges to overhang. Secure the base back into the pan.
  2. Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined. Transfer to the lined pan. Use the back of a spoon or a straight-sided glass to spread and press the biscuit mixture firmly over the base and side of the pan. Cover with plastic wrap and place in the fridge for 30 minutes to chill.
  3. Meanwhile, preheat oven to 160°C. Place the cream cheese, sour cream and sugar in the clean bowl of a food processor and process until smooth. Add the eggs and vanilla, and process until well combined.
  4. Pour the cream cheese mixture into the prepared pan. Bake in oven for 1 hour or until just set in the centre. Turn oven off. Leave the cheesecake in the oven, with the door slightly ajar, until cooled completely (this will prevent the cake from cracking). Place in the fridge for 4 hours to chill.
  5. Remove the cheesecake from the pan. Cut into slices. Dust with icing sugar and serve with cream and your favourite berries.

Method – Cherry Caviar:

  1. Place 150ml water and cherry syrup in a blender and blend for 30 seconds.
  2. Mix sugar with sodium alginate.
  3. With the blades on low speed, sprinkle sodium alginate/sugar powder onto the spinning liquid. Mix until the powder is absorbed by the liquid (or use an immersion blender to mix the sugar/alginate into the water).
  4. Let it rest for 30-45 minutes to allow all the air to escape.
  5. Strain cherry mixture through a small strainer. Pour into Spherificator.
  6. Dissolve the calcium chloride in 500ml water by mixing with a spoon for 30 seconds.
  7. Press the button on the Spherificator and drop the cherry solution into the calcium bath and leave to sit for 1 minute.
  8. Collect pearls in a strainer, rinse under running water, and serve! Don’t leave the pearls in the calcium bath for too long, or they will congeal completely.

Time: 6-8 hours. Serves 4-12.