Choc Cherry Cheesecake
You are looking at this year's Christmas centrepiece! Combining beautiful fresh cherries with delicious chocolate is always going to be a winner... but just say the word "cheesecake" and you will have the crowds gathering (and then again for seconds and thirds!)
Recipe Tester Feedback: "A great baked cheesecake that is still soft and creamy on the inside." - Heidi
Contains: Gluten / Dairy / Egg
*Variations: Can be made without Gluten
Preparation Time 30 minutes + overnight cooling time
Cooking Time 35 minutes
Serves 6-10, depending on preferred serving size
Cannot be frozen
- biscuits of choice - 200g, plain chocolate, broken up (*can use GF)
- butter - 100g, plus extra for greasing, unsalted
- cream cheese - 500g
- caster sugar - 170g
- cacao powder - 2 Tbsp, or cocoa powder
- eggs - 3
- sour cream - 300g
- cherries - 300g, fresh , pitted and halved (refers to unpitted weight)
- chocolate - 40g, dark
- Preheat the oven to 180C. Line a springform pan with baking paper and grease the sides.
- If you need to make your own caster sugar, add sugar (170g) to the bowl and grind Speed 9 / 3 seconds. Set aside.
- Add the biscuits (200g) to the bowl. Blitz Speed 7 / 5 seconds, until a fine breadcrumb consistency has been reached. Set aside.
- Add the butter (100g) to the bowl. Program 2 minutes / 50C / Speed 2.5.
- Add the biscuit crumbs to the bowl. Mix Speed 4 / 10 seconds, or until well combined and a wet sand consistency has been reached.
- Press these crumbs into the base of the prepared pan.
- Set the pan on a baking tray and bake for 10 minutes. You can continue on to the filling while you are waiting for the base to bake. When you take the base out, increase the oven temperature to 200C.
- Program 25 minutes / 37C / Speed 3. This doesn’t mean you will require 25 minutes, it’s just to ensure the heating element continues at 37C while you add the ingredients below.
- While the blades are turning, add the cream cheese (500g) to the bowl through the hole in the lid by breaking up the blocks one at a time. Wait until well combined, then continue on to the next step.
- Slowly add in the caster sugar (170g) and cacao (2 Tbsp) to the bowl through the hole in the lid.
- Zero the time and clear the temperature.
- Insert the whisk attachment. Set to Speed 3 and add the eggs (3) one at a time through the lid, followed by the sour cream (300g).
- Once well combined, turn off the motor and add the cherries (300g) to the bowl. Fold in with a spatula.
- Butter the sides of the cake pan once again.
- Pour the mixture into the pan over the biscuit base and set the pan on the baking tray.
- Bake for 10 minutes at 200C.
- Reduce heat to 100C and continue to bake for another 25 minutes.
- Turn off the heat and allow to cool in the oven for two hours with the oven door closed.
- Place in the fridge overnight, leaving the cheesecake undisturbed.
- Before serving, add dark chocolate (40g) to the bowl. Grate Speed 8 / 10 seconds.
- Sprinkle the top of the cheesecake with grated chocolate and serve.