Serves:8
Ingredients
175g plain chocolate digestive biscuits, crushed
50g unsalted butter, melted
360g fresh cherries, stoned, reserving about 15 whole cherries for decoration
400g full fat soft cheese
100g caster sugar
2 large Waitrose British Blacktail 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
1. 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.
2. 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.
3. 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.
Cook’s tipUse frozen or tinned cherries if there are no fresh ones available.
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