Black forest chocolate cherry cheesecake
- 175g dark chocolate digestives, crushed
- 50g unsalted butter, melted
- 400g fresh cherries, stoned
- 400g full fat soft fresh cheese
- 100g caster sugar
- 2 large eggs
- 2 large egg yolks
- 100g good quality dark chocolate, broken into chunks
- 150ml double cream
- 1 tbsp cocoa
- 100ml soured cream
- dark chocolate curls to decorate
2 In a large mixing bowl, beat together the soft cheese and sugar until smooth, then gradually beat in the eggs and egg yolks. Melt the chocolate with the cream and cocoa in a small pan over a very low heat and stir until smooth. Cool then fold into the cheese ingredients. Spoon into the tin and level the surface then bake for 35 - 40 minutes until only just set. The top should still wobble a bit when you shake the tin. Turn off the oven and leave the cheesecake to cool in the oven for a couple of hours then remove from the oven and chill for at least 2 hours, preferably overnight.
3 To serve, carefully remove the cheesecake from the tin and place on a serving plate. Spread the soured cream over the surface and top with the reserved cherries. Scatter with dark chocolate curls.