Black forest chocolate cherry cheesecake recipe
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Ingredients
- 175 g plain chocolate digestive biscuits, crushed
- 50 g unsalted butter, melted
- 360 g fresh cherries, stoned, reserving about 15 whole cherries for decoration
- 400 g full fat soft cheese
- 100 g caster sugar
- 2 large British eggs, plus 2 large egg yolks
- 100 g homebaking dark chocolate, broken into chunks
- 170 ml double cream
- 1 tbsp cocoa powder
- 100 ml soured cream
- 1 Homebaking dark chocolate curls to decorate
Details
- Cuisine: British
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 280 mins
- Serves: 8
Step-by-step
- 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.