I made a few new year’s resolutions this year. The first was to take more photographs, so I’m attempting a 365 Day Project, which lives on Flickr because quite frankly a picture is supposed to say a thousand words, and I don’t want to write 365 blog posts.
The second resolution was to be more pro-active about cleaning and keeping our house tidy, something which I have always been pretty slack about. If you see me cleaning, it either means I needed to get to the sink and couldn’t, or we have people coming over. So this year will be the year to change that, hopefully.
The third resolution was to cook 50 new recipes this year and write blog posts about them, complete with photograph (which also will help to improve my photography you see). This is the first of those 50 recipes – Double Chocolate Cherry Cheesecake. Yum!
One of my favourite things about summer is definitely the fruit. Mangoes, cherries, lychees, grapes, and melons… in summer I could just live on fruit alone! I’ve just come back from three weeks overseas, and since getting back I have been to the store almost daily to buy more cherries. So it makes sense that my first recipe features this amazing and delicious fruit.
Double Chocolate Cherry Cheesecake
Serves 12 (depending on how large you like your cheesecake slices)
Preparation time – 15 minutes
Cooking time – 50 minutes
Adapted from – http://www.taste.com.au/recipes/21373/double+choc+cherry+cheesecake
- 250g packet Arnott’s Choc Ripple biscuits, halved
- 125g butter, melted
- 2 x 250g packets cream cheese, softened
- 2/3 cup caster sugar
- 3 eggs
- 200g dark chocolate, melted, cooled
- 350g fresh cherries, pitted and halved (or 415g canned, drained)
Preheat oven to 160°C/140°C fan-forced. Grease a 6cm-deep, 20cm (base) round springform pan. Process biscuits until mixture resembles breadcrumbs. Add butter. Process until just combined. Press mixture over base and side of prepared pan. Refrigerate while making filling.
Using an electric mixer, beat cream cheese and sugar until smooth. Add eggs, 1 at a time, beating after each addition, until combined. Gradually beat in chocolate until combined. Fold in half the cherries. Pour mixture into prepared pan. Place pan on a baking tray. Put the baking tray and pan into the oven, and carefully fill the baking tray with hot water. The water bath will prevent the cheesecake from cracking.
Bake for 50 minutes or until just set. Cool in oven with door slightly ajar. Cover. Refrigerate until chilled. Top with remaining cherries and serve.