Here’s a real treat for the weekend, a double chocolate cheesecake with berries…
250g chocolate biscuits such as Oreo’s
125g blanched almonds
120g unsalted butter, melted and cooled
100g good-quality dark chocolate
100g good-quality milk chocolate
500g cream cheese, softened
250g light sour cream
4 free-range eggs
250g dark brown sugar
3oo ml double cream, plus extra, whipped, to serve
1 tablespoon amaretto
For the berry sauce:
250g fresh pitted cherries or sour cherries from a jar, drained well
250g punnet strawberries, hulled and halved
1 tbsp lime juice
2 tbsps caster sugar
1 Preheat the oven to 170°C/150°C fan/gas 3 and grease and line the base and sides of a 22cm springform cake tin. Wrap the outside of the tin with foil, sealing it securely.
2 In a food processor, whiz the biscuits and almonds to fine crumbs. Add the butter and pulse to combine. Press this mixture evenly into the base of the prepared tin and chill in the fridge for 30 minutes.
3 Melt the dark and milk chocolate in a heatproof bowl that fits snugly over a saucepan of gently simmering water, then set aside to cool slightly.
4 Beat the cream cheese and sour cream in a stand mixer on low-medium speed for 1-2 minutes until smooth and combined. Add the eggs, one at a time, beating after each addition until incorporated. Add the brown sugar, cream and amaretto and beat on low speed for 1 minute. Beat in the melted chocolate until combined.
5 Pour the batter onto the biscuit base and tap the tin gently on a flat surface to remove any bubbles. Place the cake tin in a large roasting tin and pour enough cold water in to come 2-3cm up the sides of the cake tin. Carefully transfer to the oven and bake for 1 ½ hours or until set at the edges with a slight wobble in the centre. Leave in the switched-off oven to cool for 1 hour with the door slightly ajar, then remove and cool to room temperature, before chilling in the fridge for 1 hour.
6 Meanwhile, to make the berry sauce, place all the ingredients in a saucepan, bring to a boil, then reduce the heat to low-medium and simmer for 3 minutes or until the fruit is soft but still holding its shape. Drain for 5 minutes over a bowl, reserving the syrup. Place the syrup in the pan and simmer over a medium heat for 10 minutes or until thick and glossy, then gently fold into the fruit and set aside to cool completely.
7 Sit the cheesecake on a large plate and remove the tin, then top with berry sauce and serve with whipped cream.
*Recipe from What Katie Ate at the Weekend by Katie Quinn Davies (£25, Saltyard Books)
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