Black Forest chocolate cherry cheesecake

Name: Black Forest chocolate cherry cheesecake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8
Ingredients: 175 g plain chocolate digestive biscuits, crushed; 50 g unsalted butter; 360 g fresh cherries, stoned, reserving about 15 whole cherries for decoration; 400 g Essential Waitrose full fat soft cheese; 100 g caster sugar; 2 Waitrose British Blacktail Large Free Range Eggs, plus 2 large egg yolks; 100 g Cooks’ Homebaking Dark Chocolate, broken into chunks; 170 ml double cream; 1 tbsp cocoa powder; 100 ml soured cream; Cooks’ Homebaking Dark Chocolate Curls, to decorate

This chocolate cheesecake combines a buttery, chocolate digestive biscuit base and a soft cheese, chocolate and cherry filling. It is topped with a sour cream, cherries and dark chocolate curls.

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Vegetarian

Serves8
CourseDessert
Prepare20 mins
Cook40 mins
Total time1 hr
Pluscooling and chilling

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Ingredients

175g plain chocolate digestive biscuits, crushed
50g unsalted butter
360g fresh cherries, stoned, reserving about 15 whole cherries for decoration
400g Essential Waitrose full fat soft cheese
100g caster sugar
2 Waitrose British Blacktail Large Free Range Eggs, plus 2 large egg yolks
100g Cooks’ Homebaking Dark Chocolate, broken into chunks
170ml double cream
1 tbsp cocoa powder
100ml soured cream
Cooks’ Homebaking Dark Chocolate Curls, to decorate

Method

Preheat the oven to 170°C, gas mark 3. Mix the crushed biscuits with the melted butter and press into the base of a 20cm greased and base-lined spring-release tin. Arrange the stoned cherries over the base.
Beat together the soft cheese and sugar until smooth, then gradually beat in the eggs and egg yolks. Melt the chocolate with the cream and cocoa in a small pan over a very low heat and stir until smooth and creamy. Cool, then fold into the soft cheese and egg mixture. Spoon into the tin and level the surface, then bake for 35-40 minutes until only just set. Turn off the oven and leave the cheesecake to cool in the oven for a couple of hours, then remove and chill for at least 2 hours.
To serve, carefully remove the cheesecake from the tin and place on a serving plate. Spread the soured cream over the surface, top with the reserved cherries and scatter with dark chocolate curls.