One of the things I love about Summer is the arrival of stone fruits - nectarines, peaches, apricots and especially cherries. It just wouldn't be Christmas without cherries. A few years ago I bought this cherry pipper (or is it pitter?) and my life changed for the better. You know how it is when you find a fabulous gadget and you wonder how you lived without it?Recently I was asked to bring a cheesecake to a Christmas party so I decided to make a vanilla and chocolate swirl one. Being a novice cheesecake maker the top of the cheesecake cracked outrageously so I improvised a cherry topping and if I do say so myself it was the right decision. The cheesecake itself was quite sweet so the cherry topping gave it some much needed bite.
Vanilla and Choc-Cherry Cheescake
200g Nice biscuits (any sweet biscuit would do)
105 g unsalted butter
500g cream cheese (room temperature)
200g light sour cream
3/4 cup caster sugar
2 eggs
1 tsp vanilla extract
150 g dark chocolate
Topping
500g cherries (pitted and halved)
1 tablespoon cold water
1 tablespoon cornflour
Method
1. Line a 22cm springform pan with baking paper.
2. Melt butter in a small saucepan over a low heat. Crush biscuits in a food processor then combine the crumbs and butter. Press into base of pan and refrigerate for 20 minutes.
3. Melt chocolate in a bowl over hot water (don't let water touch the bowl). Allow to cool.
4. Preheat the oven to 160C (140C fan-forced). Beat cream cheese, sour cream and sugar until light and creamy. Add eggs one at a time beating well after each addition then mix through vanilla extract.
5. Pour half the cream cheese mixture into base. Spoon in melted chocolate then top with remaining cream cheese mix. Use a skewer to swirl the chocolate around without over mixing.
6. Bake for 40-45 minutes or until cheescake is just set. Turn off oven and cool in closed oven. Chill for at least 3-4 hours (or overnight).
7. Place water and sugar in a saucepan and bring to the boil. Add pitted, halved cherries. Mix one tablespoon of cold water with one tablespoon of cornflour (or arrowroot). Add to cherries and stir unitl thick. Allow to cool slightly then pour over cold cheesecake. Refrigerate for 30 minutes or until set.
As this was the first time I'd made this recipe (and it was a boiling hot day) I took it to the party still in the tin so didn't get any good photos but here it is with its enormous cracks...
and with its glossy topping...
I'm pleased to say that when we did unmold it it stood up proud and was roundly praised by all who tried it so if cheesecake is your thing keep this one in mind?
Cherries have just started arriving at the market here and a cherry-choc cheesecake is my idea of heaven. Actually, I'm a sucker for anything involving cream cheese (and chocolate)! This is definitely one to keep, thanks!
ReplyDeleteYay cheesecake snap! Looks glorious! *s*
ReplyDeletewow this looks luscious......
ReplyDeleteThe cheesecake looks delicious!! (one of my favourite foods).
ReplyDeleteThis time of year is definitely my favourite fruit season in Australia ... stone fruits are the best! Cherries are lovely too - have you ever gone cherry picking?? (it's lots of fun).
I'm wishing you could cut me a slice of that lovely cheesecake right now! ;)
Tracey, I've never been cherry picking before but there is a place not too far away where you can do it (also lots of strawberry places) so I think I'll try and take the kids along over summer - I think they would love it!
ReplyDeleteHi Caz, thanks so much for adding this to the Sweet Sweet Fridays link - it's such a winner! And in response to your date syrup question, I found mine (which I first learned about via a blog - of course) at an ethnic food warehouse sort of place (you know, where there are lots of amazing and often unidentifiable goodies). It's also called date molasses. Mine's from Syria and has camels on the jar - err, I don't think there are any camel bits in it - but I think you can also buy organic stuff with posh labels. Good luck!
ReplyDeleteThanks Lucy. I'll look out for some next time I go to the Mediterranean Wholesalers where all such delicacies live!
ReplyDelete