It has been a very, very long time since I have baked, so I may as well get back into it full force and not let anything hold me back. Given my absolute passion for dark chocolate I thought this would be a great recipe to try.
There are many ingredients one might not have easily to hand but once you get them, it´s a piece of cake.
Prep Time: 15 mins
Cook Time: 45 mins
For the base:
1 cup plain chocolate biscuit crumbs
2 tbsp chopped toasted hazelnuts
60 g butter, melted
For the filling:
500 g Philadelphia cheese, softened
170 g caster sugar
2 eggs, lightly beaten
100 g dark chocolate, melted
80 ml cream
2 tbsp brandy (optional)
50 g toasted hazelnuts
2 x 425 g cans pitted cherries in syrup, drained (syrup reserved)
double cream (to serve)
1. Combine the biscuit crumbs, chopped hazelnuts and butter. Press into the base of a 20 cm springform pan and chill.
2. With an electric mixer beat the Philadelphia cheese, caster sugar and butter until smooth.
Beat in the eggs one at a time until well combined. On a slow speed, beat in the chocolate, cream and brandy until smooth. Stir in the hazelnuts and half the drained cherries.
3. Pour onto the prepared base and bake at 150ºC for 45 minutes, until just wobbly in the centre.
Allow to cool, still in the oven with the door left ajar.
4. Simmer the reserved syrup in a suacepan until reduced by one third and slightly thickened. Serve the cheesecake with double cream, remaining cherries, syrup and some more chocolate, grated for decoration.