The best cherry & chocolate cheesecake

Cherry and Chocolate Cheesecake

Serves 10

  • For the cheesecake

  • 150 g unsalted butter, melted, plus extra for greasing

  • 300 g dark chocolate digestives

  • 100 g golden caster sugar

  • 3 tablespoons cornflour

  • 900 g full-fat cream cheese

  • 2 large eggs, preferably free-range or organic

  • 100 ml double cream

  • 1 orange

  • 50 g good-quality dark chocolate (70% cocoa solids), broken into small pieces

  • For the cherries

  • 300 g dried sour cherries

  • 3 heaped tablespoons caster sugar

  • 1 orange

  • 1 stick cinnamon

  • 1 vanilla pod, halved lengthways

  • 1 splash rum, brandy or grappa

  • For the chocolate sauce

  • 100 g good-quality dark chocolate (70% cocoa solids), broken into pieces

  • 200 ml single cream

Preheat the oven to 180ºC/350ºF/gas 4. Grease and line the bottom and sides of a 24cm springform cake tin with butter.



Finely crumble the biscuits into a bowl then mix in the melted butter. When it's well combined, spoon it into the cake tin, spread it evenly so it covers the base, then press it down. Cook in the oven for 10 minutes, then let it cool. Turn the oven up to 200ºC/400ºF/gas 6.



To prepare the cherries, add them to a pan with the sugar, the zest of the orange, the juice of half, and the cinnamon. Scrape the seeds out of the vanilla pod and put them to one side. Add a splash of rum and the vanilla pod to the pan, then put it on a low-to-medium heat and simmer gently for 5 minutes. Take it off the heat and leave to cool.



To make the cheesecake, combine the sugar and cornflour in a bowl, then add the cream cheese and beat well. Add the eggs and beat again until the mixture is smooth and light. Slowly beat in the cream, then add the reserved vanilla seeds and zest of the orange, and beat again.



Using a slotted spoon, take half the cherries out of the pan and gently fold them into the cheesecake mix with the chocolate. Spoon this over the biscuit base, and gently shake the cake tin to level out the surface. Pop a few cherries on top and gently press them in. Scoop the remaining cherries and juices into a small bowl to serve with the cheesecake.



Put the cheesecake in the centre of the oven and bake for 40 to 45 minutes, until the top is lightly brown and the edges have set. If it looks like it's browning too much, cover the top with some tin foil for the rest of the cooking time. When the time's up, take the cake out of the oven and either leave it to cool at room temperature, or, if you like your cheesecake really firm, pop it in the fridge until completely chilled.



Just before serving, make the chocolate sauce. Pour the single cream into a small pan and place over a low heat. Cook until it just starts to bubble, then add the chocolate and whisk gently until it has all melted.



Serve your gorgeous cheesecake with the bowl of reserved cherries and a jug of warm chocolate sauce on the side so people can drizzle over as much or as little as they like.

Nutritional Information

The best cherry & chocolate cheesecake

With warm chocolate sauce

More Desserts recipes >
0 foodies cooked this
You can't beat a good cheesecake and this one is mega – the cherries take it to a whole new level
Serves 10
1h 20m (plus chilling time)
Not too tricky
Method

I've used cherries here because they take two things that are already delicious together – cheesecake and chocolate – to a whole new level. You really can't beat a good cheesecake and this one is mega.

Preheat the oven to 180ºC/350ºF/gas 4. Grease and line the bottom and sides of a 24cm springform cake tin with butter.

Finely crumble the biscuits into a bowl then mix in the melted butter. When it's well combined, spoon it into the cake tin, spread it evenly so it covers the base, then press it down. Cook in the oven for 10 minutes, then let it cool. Turn the oven up to 200ºC/400ºF/gas 6.

To prepare the cherries, add them to a pan with the sugar, the zest of the orange, the juice of half, and the cinnamon. Scrape the seeds out of the vanilla pod and put them to one side. Add a splash of rum and the vanilla pod to the pan, then put it on a low-to-medium heat and simmer gently for 5 minutes. Take it off the heat and leave to cool.

To make the cheesecake, combine the sugar and cornflour in a bowl, then add the cream cheese and beat well. Add the eggs and beat again until the mixture is smooth and light. Slowly beat in the cream, then add the reserved vanilla seeds and zest of the orange, and beat again.

Using a slotted spoon, take half the cherries out of the pan and gently fold them into the cheesecake mix with the chocolate. Spoon this over the biscuit base, and gently shake the cake tin to level out the surface. Pop a few cherries on top and gently press them in. Scoop the remaining cherries and juices into a small bowl to serve with the cheesecake.

Put the cheesecake in the centre of the oven and bake for 40 to 45 minutes, until the top is lightly brown and the edges have set. If it looks like it's browning too much, cover the top with some tin foil for the rest of the cooking time. When the time's up, take the cake out of the oven and either leave it to cool at room temperature, or, if you like your cheesecake really firm, pop it in the fridge until completely chilled.

Just before serving, make the chocolate sauce. Pour the single cream into a small pan and place over a low heat. Cook until it just starts to bubble, then add the chocolate and whisk gently until it has all melted.

Serve your gorgeous cheesecake with the bowl of reserved cherries and a jug of warm chocolate sauce on the side so people can drizzle over as much or as little as they like.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 762 38%
  • Carbs 50.2g 19%
  • Sugar 33.3g 37%
  • Fat 56.4g 81%
  • Saturates 33.7g 168%
  • Protein 11.4g 25%
Of an adult's reference intake

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

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