Summer is upon us and there are an abundance of cherries everywhere you go. I bought some from the local cherryman on the way back from work last week. He was parked next to the servo and I knew I just had to stop. All I could think of when I saw the cherries was, "Should I make a choc cherry galette or a choc cherry cheesecake ?"
The cheesecake won, when I bought some Philly cream cheese blocks, which were on specials during my xmas grocery shopping.
This recipe is from http://www.taste.com.au
- 250g biscuits crumbs (I am using my baked Gingerbread men cookies for crumbs for the Xmas theme)
- 125g butter, melted
- 500g cream cheese, softened
- 3/4 cup caster sugar
- 2 eggs
- 2 tablespoons cocoa powder, sifted
- 300g sour cream
- 300g cherries, pitted, halved
- cherries and icing sugar, to serve
1. Preheat oven to 160°C/140°C fan-forced. Grease a 5.5cm-deep, 24cm (base) springform pan. Process biscuits until mixture resembles fine breadcrumbs. Add butter. Process to combine. Press mixture over base ofprepared pan. Cover. Refrigerate for 30 minutes.
2. Using an electric mixer, beat cream cheese and sugar until smooth. Add eggs, 1 at a time, beating to combine. Beat in cocoa and sour cream until just combined. Fold in cherries. Spread over biscuit mixture.
3. Bake for 35 to 40 minutes or until centre is just firm. Turn off oven. Cool in oven for 3 hours with door slightly ajar. Refrigerate overnight. Top with cherries. Dust with icing sugar and serve. If you are feeling creative, you can make chocolate curls and laced the top with it for cherries to sit on. I was too lazy, even to break open a pack of Chocolate Flakes. Just trying to keep in simple and fast.
Note: I put mine in a water bath to bake in the oven, to prevent cracking in the middle. Just a tip I picked up from the net. A water bath is when you cover the bottom of cake pan and then sit the cake pan on hot water while baking. See my last photo below. As it turned out , my cheesecake only had a small crack in the middle. Almost perfect!