Posted by Kathy Lee | File under : ,

chocherry cheesecake
250g plain chocolate biscuits
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

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 of prepared pan. Cover. Refrigerate for 30 minutes.
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.
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. Serve.


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