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CHOCOLATE CHERRY CHEESECAKE

Serves 12

CHOCOLATE GANACHE
200g DARK CHOCOLATE, minimum 70% cocoa, grated
200ml CREAM
30g UNSALTED BUTTER
1 tbsp LIQUID HONEY

BASE
200g CHOCOLATE DIGESTIVE BISCUITS
2 tbsp COCOA POWDER
70g BUTTER, melted

FILLING
500g CREAM CHEESE, softened
¾ cup (120g) ICING SUGAR
1 tsp VANILLA EXTRACT
ZEST of 1 LEMON
2 tsp LEMON JUICE
1½ cups (375ml) CREAM

TOPPING
1 x 700g jar MORELLO CHERRIES, drained, reserve ½ cup of juice
or 300g FRESH CHERRIES, pitted, with ½ cup WATER
1½ tbsp CORNFLOUR
¼ cup (55g) CASTER SUGAR
2 tbsp LEMON JUICE

Preheat oven to 180 C.

Grease a 23cm springform cake tin.

To prepare the ganache: in a mixing bowl, place the grated chocolate. Place a medium sized saucepan over a high heat. Add the cream and butter. Bring to a gentle simmer. When simmering, remove from the heat and pour the cream over the grated chocolate. Add the honey. Allow to sit for a minute then mix well until it forms a glossy ganache. Set aside on the bench. NOTE: do not refrigerate, as the ganache will stiffen.

To prepare the base: into a food processor bowl, place the biscuits and cocoa powder. Blend until they resemble fine crumbs. Add the melted butter and pulse to combine. Press the mixture firmly into the prepared tin. Spread a good dollop of the ganache onto the biscuit base. Place in the refrigerator to chill.

To prepare the filling: into a food processor bowl, add the cream cheese, icing sugar, vanilla extract, lemon zest and juice. Beat until smooth. Transfer the cream cheese mixture into a large bowl.

In another large bowl whip the cream until soft peaks have formed. Fold two large spoonfuls of the whipped cream into the cream cheese mixture to lighten it a little.

Carefully fold the rest of the whipped cream into the cream cheese. Gently swirl through the ganache to create a marbled effect. Pour into the prepared tin. Cover with cling film and place in the refrigerator for 30 minutes to set.

To prepare the topping: in a small saucepan whisk together the reserved cherry juice and the cornflour. Add the cherries, caster sugar and lemon juice.

NOTE: if using Morello cherries in the topping, add a few frozen blueberries or raspberries to get a deep red coloured syrup.

Place the saucepan over a high heat and bring to the boil. Reduce the heat and simmer for approximately 3-5 minutes or until the mixture thickens, stirring often. Remove from the heat, set aside cool.

When ready to serve, run a warm knife around the edge of the cheesecake to release it from the tin. Transfer the cheesecake onto a serving platter.

To serve: Pour the cherry compote over the cheesecake and serve.