Choco­late & cherry cheese­cake

Serves: 10 Prep: 25 min Cook: 1 hr 20 min Cost per serv­ing: 72p

Chat - - No-fuss Food -

300g choco­late- chip cook­ies 75g but­ter 2tbsp co­coa pow­der 600g cream cheese 125g caster sugar 200ml but­ter­milk 2 eggs 4tsp vanilla ex­tract 3tbsp corn­flour 350g canned cher­ries Choco­late curls, to dec­o­rate 1 Grease and line a 23cm spring­form tin. Pre­heat oven to 150C/gas 2. Crush cook­ies. Melt but­ter in a pan, stir in co­coa and cook­ies. Press into tin then chill. 2 Mix cream cheese, sugar, but­ter­milk, eggs and vanilla. Put corn­flour in a bowl, add 2⁄3 of the cher­ries and mix. Stir into the fill­ing. Pour over the base. 3 Put bak­ing tin in oven. Bake cheese­cake for 1 hr 20 min. Cool for 2 hr. Put cher­ries and swirls on top. To freeze: Cool un­dec­o­rated cheese­cake, wrap in film and foil, freeze. Thaw at room tem­per­a­ture, then dec­o­rate.

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