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Baked Dark Chocolate Cheesecake with Black Cherries
(plus extra for dusting once cooked)
(fresh or tinned)
Line the cake tin with baking parchment. Blitz the biscuits with the melted butter and press into the bottom of the cake tin until tightly packed. Place into the fridge to set while you make the filling.
Heat the chocolate in a bain-marie until melted. Separately, beat the ricotta and the cream cheese until soft and slowly pour in the cooled melted chocolate.
Whisk the eggs with the sugar and the cocoa powder. Combine with the chocolate and cream cheese to whisk to make a smooth filling. This can also be done in a blender if you prefer.
Pour the mixture into the biscuit case. Place this in the oven for 45min – 1 hour. Don’t allow the cake to rise, if this starts to happen, turn the oven temperature down. The cake should have a slight wobble when it comes out, which will firm up as it cools.
Whilst the cake is cooking, make the cherry sauce. Place the pitted cherries, sugar, Kirsch and water in a sauce pan and bring to a simmer. If the cherries are fresh, cook them until very tender, if tinned just bring to the boil. Once warm, place into a blender and blitz until smooth, pass through a sieve.
Once the cake is cooled, dust with cocoa powder, slice and drizzle with the cherry sauce and garnish with a few whole cherries on the side.
This recipe is high in saturated fat. Balance your menu selection to give your customers a choice of healthier as well as indulgent dishes.
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