A very British recipe not only for Halloween!
175 g plain chocolate digestive biscuits, crushed, 50 g unsalted butter, melted
360 g fresh cherries, stoned, reserving about 15 whole cherries for decoration, 400 g full fat soft cheese
100 g caster sugar, 2 large eggs, plus 2 large egg yolks,
100 g homebaking dark chocolate, broken into chunks,
170 ml double cream,
1 tbsp cocoa powder,
100 ml soured cream, 1 homebaking dark chocolate curls to decorate,
6.2 oz plain chocolate digestive biscuits, crushed
1.8 oz unsalted butter, melted
12.7 oz fresh cherries, stoned, reserving about 15 whole cherries for decoration
14.1 oz full fat soft cheese
3.5 oz caster sugar
2 large eggs, plus 2 large egg yolks
3.5 oz homebaking dark chocolate, broken into chunks
0.7 cup double cream
1 tbsp cocoa powder
0.4 cup soured cream
1 homebaking dark chocolate curls to decorate
Preheat the oven to 170°C, gas mark 3.
Mix the crushed biscuits with the melted butter and press into the base of a 20cm greased and base-lined spring-release tin. Arrange the stoned cherries over the base.
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 and creamy.
Cool, then fold into the soft cheese and egg mixture. Spoon into the tin and level the surface, then bake for 35-40 minutes until only just set. Turn off the oven and leave the cheesecake to cool in the oven for a couple of hours, then remove and chill for at least 2 hours.
To serve, carefully remove the cheesecake from the tin and place on a serving plate. Spread the soured cream over the surface, top with the reserved cherries and scatter with dark chocolate curls.