Everyone I know loves cheesecake. Most people I know love a Black Forest chocolate cherry dessert. A recipe that combines such popular puddings is bound to be a hit! My nephew Wills keeps on asking me to make this again and I am tempted…
175g plain chocolate digestive biscuits, crushed
50g unsalted butter, melted
360g fresh cherries, stoned, reserving about 15 whole cherries for decoration (you can use tinned or frozen cherries if fresh cherries are not available)
400g full fat soft cheese
100g caster sugar
2 large eggs, plus 2 large egg yolks
100g dark chocolate, broken into chunks
170ml double cream
1 tbsp cocoa powder
100ml soured cream
Dark chocolate curls, to decorate
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.
Melt the chocolate with the cream and cocoa in a small pan over a very low heat and stir until smooth and creamy. Allow to cool.
Beat together the soft cheese and sugar until smooth, then gradually beat in the eggs and egg yolks.
Then fold the cool melted chocolate 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.
The only problem with this recipe is that it is so delicious and so full of calories, there is no way we are going to be able to bake this decadent dessert very often! That is a nice problem to have.
This is the photo from the original Waitrose recipe – how I wish I were a better photographer. My photos do not do this amazing cheesecake justice.