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Cherry choc cheesecake
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Prep Time:
240 minutes
Cook Time:
45 minutes
Total Time:
285 minutes
Decadent cherry chocolate cheesecake - pure bliss in every bite.
Ingredients:
  • 300g fresh cherries, pitted
  • 55g caster sugar
  • 1 cinnamon stick
  • 1 whole star anise
  • 80ml water
  • 5.00 gm cornflour
  • 20.00 gm water, extra
  • 250g choc ripple biscuits
  • 125g butter, melted
  • 500g cream cheese, softened
  • 110g caster sugar
  • 2 free range eggs
  • 120g sour cream
  • 200g dark chocolate, melted
Instructions:
  • Combine cherries, sugar, cinnamon, star anise, and water in a saucepan over low heat. Cook for 5 minutes until cherries are heated through and release juices. Drain into a bowl. Return syrup to pan. Mix cornflour with water, add to cherry liquid and cook over high heat until sauce thickens. Pour hot syrup over cherries and chill in the fridge.
  • For the crust, pulse the biscuits in a food processor until finely crushed. Add the butter and pulse until fully incorporated. Press the mixture into a 10cm x 34cm rectangular tart tin with a removable base. Chill in the fridge for 30 minutes to firm up.
  • Start by preheating your oven to 150C. To create the filling, blend cream cheese, sugar, eggs, and sour cream in a food processor until smooth. With the processor still running, add the chocolate and blend until everything is combined and the mixture is silky. Pour this heavenly mixture into the pastry case on a baking tray. Bake for 30-35 mins until the cheesecake is perfectly set. Allow it to cool to room temperature in the slightly open oven. Chill in the fridge for 2-3 hours before serving.
  • Whip the cream, icing sugar, and vanilla bean paste in a bowl with an electric mixer until soft peaks form.
  • Place the cheesecake on a serving plate. Spread the cream mixture over the top. Spoon the poached cherries with some of the sauce on top. Cut into slices and enjoy!

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