Roasted cherry and cho­co­late cheese­cake


The Australian Women's Weekly - - Contents -

250g cher­ries, seeded, halved 250g plain cho­co­late bis­cuits 100g but­ter, melted

100g cher­ries, ex­tra, to serve FILL­ING 3 eggs

¾ cup (165g) caster sugar 500g cream cheese, soft­ened 100g dark cho­co­late, melted GANACHE 150g dark cho­co­late, chopped ⅓ cup (80ml) pour­ing cream

1 Pre­heat oven to 160°C (140°C fan-forced). Grease a 20cm x 28cm rec­tan­gu­lar loose-based tart tin (see Test Kitchen tips).

2 Place halved cher­ries in a sin­gle layer on a bak­ing pa­per-lined oven tray. Roast for 20 min­utes. Cool.

3 Mean­while, process bis­cuits un­til fine. Add but­ter; process un­til com­bined. Press mix­ture over base and sides of tin.

4 FILL­ING Beat eggs and sugar in a bowl with an elec­tric mixer un­til thick and creamy. Beat cheese in a medium bowl with an elec­tric mixer un­til smooth; add egg mix­ture in two batches. Beat in the cho­co­late, then stir in roasted cher­ries. Bake for 20 min­utes or un­til al­most set. Cool cheese­cake in oven with door ajar.

5 CHO­CO­LATE GANACHE Com­bine cho­co­late and cream in a small saucepan; stir over low heat un­til cho­co­late is just melted. Cool for 10 min­utes be­fore us­ing.

6 Driz­zle Cho­co­late Ganache over the cheese­cake. Dec­o­rate with ex­tra cher­ries. Suit­able to freeze. But­ter and Cho­co­late Ganache suit­able to mi­crowave.

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