Recipe

Cherry chocolate cheesecake

Taste the sweetness of summer with either fresh or frozen cherries, with this deliciously decadent chocolate cherry cheesecake. Follow these simple steps to create this flavour sensation!

By Sophie Gray
  • 35 mins preparation plus chilling
  • Serves 8 - 10
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Ingredients

  • 300 g pitted cherries coarsely chopped
  • 200 g chocolate wheaten or chocolate digestive biscuits
  • 100 g butter melted
  • 300 ml cream
  • 1 tbsp Gelatine granules
  • 250 g cream cheese
  • 100 g caster sugar
  • zest and juice of a lemon
  • 1 egg white beaten till stiff
  • To decorate – a handful of cherries, grated chocolate and lemon zest

Method

  • 1
    Invert the base of a 23-24 cm spring form cake pan, cover with non-stick baking paper and lock into place. To pit cherries, remove stalks, place stalk end over mouth of an empty beer bottle, push through with a chopstick forcing the cherry pit into the bottle. Beware of spatters.
  • 2
    Blitz biscuits in a processor or crush in a bag with a rolling pin to form crumbs. Mix in the melted butter then press onto the base of the prepared tin. Place in the freezer to chill.
  • 3
    Assemble the filling. In a small saucepan bring 150ml of the cream to a simmer, remove from the heat and stir in the gelatine, mixing until dissolved. Set aside.
  • 4
    Beat the egg white. In separate bowls whip the remaining cream; and beat the cream cheese till soft. Add caster sugar, lemon juice and zest to cream cheese; mix, then beat in the cooled gelatine mixture. Fold in the whipped cream and the beaten egg white.
  • 5
    Fold in the chopped cherries and pour into the prepared tin, smooth the top and chill 6 hrs or overnight.
  • 6
    Remove from the tin, transfer from the base to a serving plate. Decorate the top with fresh cherries, lemon zest and grated chocolate.