A very tasty and moreish cake I'm sure will be loved by all. My favourite!
Ingredients
- 125 g chocolate biscuits
- 80 g butter melted
- 2 tbs gelatine powder
- 1/4 cup boiling water
- 1/2 cup caster sugar
- 500 g cream cheese brought to room temperature
- 1 cup sour cream
- 100 g dark chocolate melted
- 850 g pitted canned cherries drained reserve liquid
- 1 cup thickened cream whipped
- 1/4 cup dark chocolate curls *to decorate
- 1/2 cup whipped cream *to decorate
Method
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Step 1Line the base of a 22cm round spring-form pan with foil and grease lightly.
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Step 2Base: Place biscuits in a food processor, process until biscuits are finely crumbed. Add the butter, process until combined.
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Step 3Press into prepared base, refrigerate while making filling.
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Step 4Filling: Dissolve gelatine in boiling water, let stand to cool.
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Step 5Place the cream cheese and sugar in the food processor, process until smooth. Add sour cream, process for 20 seconds, or until smooth. Add cooled gelatine and process for 10 seconds.
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Step 6Divide mixture into two portions. Fold the chocolate and ¼ cup reserved liquid into one portion. Fold the cream into the other portion.
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Step 7Place ⅓ of the cherries on the biscuit base, spread with the chocolate mixture.
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Step 8Top with the another ⅓ of cherries and spread with cream mixture.
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Step 9Place remaining cherries on top.
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Step 10Cover with plastic wrap, refrigerate for several hours, or overnight.
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Step 11Remove cheesecake from the fridge and allow to stand for 15 minutes before serving.
Equipment
- 1 22cm round springform pan
Recipe Notes
Decorate with whipped cream and chocolate curls.
Use your kitchen peeler to make the chocolate curls.
If you like the sound of this recipe, you might also like this Dark Chocolate and Strawberry Galette.
Recipe Reviews (2)
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