I wanted to try out a few different desserts in the lead up to Christmas this year to get an idea about what to put on the menu. I absolutely love cheesecake and this one has all the flavours of Christmas in one beautiful dessert.

I spotted the recipe in a Coles magazine and it looked stunning. The poached cherries on top are definitely a standout of the dish but everything else is just superb and it was a hit with everyone. I especially love the dollops of whipped cream on top because I’m whipped creams biggest fan ?

There are quite a few components that make up this cheesecake but it’s important not to skip any as that’s what makes it a standout dish that will impress all your Christmas guests.

The best advice I can give you when making cheesecakes is to have all your ingredients at room temperature, most importantly the cream cheese as this will ensure a really smooth filling. I was a bit impatient with mine but for Christmas I’ll make sure everything is at room temp so that it is perfect!

So that’s it for me this year! Cheesecake, trifle and pavlova!

I hope you enjoy this as much as we did xx

Choc Cherry Cheesecake

Ingredients:

Poached cherries

300g fresh cherries, pitted (I took the pips out myself)

1/4 cup of caster sugar

1 cinnamon stick

1 whole star anise

1/3 cup of water

2 tap of cornflour

1 Tbsp of water, extra

Crust

250g choc ripple biscuits (or any plain chocolate biscuits)

125g butter, melted

Filling

500g cream cheese softened

1/2 cup of caster sugar

2 large eggs

1/2 cup of sour cream

200g dark chocolate, melted

300ml thickened cream

1 Tbsp icing sugar mixture

1 Tbsp of vanilla extract

Method:

1. Start by making crust. Place the biscuits in a food processor and process until they resemble breadcrumbs. Add the melted butter and process until combined. Spoon in to rectangle tart tin with removable base. Use your hands to press mixture in to the sides and base of pan. Place in the fridge for 30 mins to set while you prepare filling.

2. Preheat oven to 150 C. To make the filling, combine cream cheese, sugar, eggs and sour cream in a food processor and process until smooth. With the motor running, add the melted chocolate and process until combined and mixture is smooth. Pour filling in to chilled pastry case and place on a baking tray. Bake for 30-35 minutes or until cheesecake is just set (you want it to still be slightly wobbly). Leave the cheesecake in the oven with the door slightly ajar and cool to room temperature. After that place it in the fridge to chill.

3. While it is chilling, make your poached cherries. Combine cherries, sugar, cinnamon stick, star anise and water in a saucepan over low heat. Cook, stirring occasionally for five minutes or until cherries have started to release their juices. Drain in to a large bowl and return syrup to the saucepan. Combine cornflour with extra water in a bowl. Add to cherry liquid in saucepan and turn heat up high. Cook, stirring constantly, for a few minutes until sauce boils and thickens. Pour hot syrup over cherries and place mixture in the fridge to chill.

4. When cheesecake is chilled and ready to serve, whip cream in electric mixture with icing sugar and vanilla extract until soft peaks form.

5.Transfer cheesecake to a serve plate. Dollop cream all along the top and spoon over poaches cherries with a little of the sauce.

Serve & enjoy!