Here is the culminating recipe of Friday night's dinner at The Kindled Kitchen.
Now aside from being amazing to eat with all of it's sweet and sour goodness I actually started making this at 6pm for a 7pm dinner so it is also amazingly quick and easy!
What you will need:
220gm of plain chocolate biscuits
125gms of butter, melted.
500gms of cream cheese
200gms of dark chocolate.
70gms of brown sugar.
1 tablespoon of boiling water
1 teaspoon of gelatine.
1 670gm jar of Morello/Sour Cherries.
2 tbs of caster sugar
1 tbs of cornflour
Line the base of a 24cm spring form tin with baking paper.
Process the chocolate biscuits to a fine crumb & then add in the melted butter.
Press this mix into the base of your tin and chill in the fridge for 20minutes.
Either in a bowl over boiling water bain-marie style of in the microwave in 30 second bursts, melt your chocolate. Leave to cool slightly whilst you make the rest of the filling.
In a bowl beat together cream cheese & brown sugar until smooth.
Sprinkle gelatine over hot water and mix until it has dissolved.
Add this & the slightly cooled chocolate to the cream cheese & brown sugar and beat until combined.
Spread over chilled base and refrigerate.
In the meantime drain your cherries, place syrup in a small saucepan over medium heat.
Taking 1 tablespoon of the syrup dissolve the caster sugar & cornflour in it and return to the pan stirring constantly. Cook until it comes to the boil and then add cherries.
Set aside.
Once you have removed the cheesecake from the pan & are getting ready to serve. Pour the cherries & syrup over the top of the cake.
Serve
220gm of plain chocolate biscuits
125gms of butter, melted.
500gms of cream cheese
200gms of dark chocolate.
70gms of brown sugar.
1 tablespoon of boiling water
1 teaspoon of gelatine.
1 670gm jar of Morello/Sour Cherries.
2 tbs of caster sugar
1 tbs of cornflour
Line the base of a 24cm spring form tin with baking paper.
Process the chocolate biscuits to a fine crumb & then add in the melted butter.
Press this mix into the base of your tin and chill in the fridge for 20minutes.
Either in a bowl over boiling water bain-marie style of in the microwave in 30 second bursts, melt your chocolate. Leave to cool slightly whilst you make the rest of the filling.
In a bowl beat together cream cheese & brown sugar until smooth.
Sprinkle gelatine over hot water and mix until it has dissolved.
Add this & the slightly cooled chocolate to the cream cheese & brown sugar and beat until combined.
Spread over chilled base and refrigerate.
In the meantime drain your cherries, place syrup in a small saucepan over medium heat.
Taking 1 tablespoon of the syrup dissolve the caster sugar & cornflour in it and return to the pan stirring constantly. Cook until it comes to the boil and then add cherries.
Set aside.
Once you have removed the cheesecake from the pan & are getting ready to serve. Pour the cherries & syrup over the top of the cake.
Serve
PS- This post is part of The Sweet Adventures Blog Hop 'Death By Chocolate Addition'
Click through some of the thumbnails below for more amazing chocolate recipes
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xx
