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!
- 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
- 1Invert 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.
- 2Blitz 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.
- 3Assemble 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.
- 4Beat 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.
- 5Fold in the chopped cherries and pour into the prepared tin, smooth the top and chill 6 hrs or overnight.
- 6Remove from the tin, transfer from the base to a serving plate. Decorate the top with fresh cherries, lemon zest and grated chocolate.
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