Black Forest cheesecake

AT A GLANCE

  • Serves 8 people

Desserts in the '70s were all about Black Forest cake and cheesecakes. We figured a combination of the two could only be a good thing. Instead of the cornflour thickened fruit topping of earlier eras, we've opted for lush roast cherries. This can be made well in advance, so it's the entertainer's friend.

  • 500 gm cream cheese, at room temperature
  • 250 gm (11/4 cup) firm ricotta
  • 250 gm (1 cup) mascarpone
  • 150 gm caster sugar
  • 150 gm dark chocolate (53%-58% cocoa solids), melted
  • 3 eggs
  • Finely grated rind of ½ orange
  • Cherries, to serve
  •  
  • Chocolate crumb
  • 100 gm caster sugar
  • 220 gm softened butter
  • 240 gm plain flour
  • 75 gm Dutch-process cocoa, sieved
  •  
  • Roast cherries
  • 300 gm cherries, halved and pitted
  • 110 gm (1/2 cup) caster sugar
  • Thinly peeled rind and juice of ½ orange and ½ lemon
  • 20 ml brandy
  • Scraped seeds of 1 vanilla bean
01   For chocolate crumb, preheat oven to 180C. Butter a 23cm springform cake tin and line the base with baking paper. Beat sugar and 170gm butter in an electric mixer until pale and creamy (1-2 minutes), then scrape down sides of bowl, add flour, cocoa and a pinch of salt and beat to combine. Roll out between 2 sheets of baking paper to 3mm thick, place on a baking tray, remove top piece of baking paper and bake until crisp (8-10 minutes). Cool, then break into rough pieces and process in a food processor to fine crumbs. Melt remaining butter, add to crumbs along with a pinch of salt and process to combine. Press evenly into base of prepared tin and bake until crisp (12-15 minutes). Remove from oven.
02   Process cream cheese, ricotta, mascarpone, sugar, chocolate, eggs and orange rind in a food processor until smooth, pour onto crumb base and bake until set with a slight wobble in the centre (50 minutes to 1 hour). Allow to cool for 1 hour, then refrigerate until chilled (3-4 hours).
03   Meanwhile, for roast cherries, preheat oven to 150C, combine ingredients in a roasting pan large enough to hold cherries snugly in a single layer, toss to combine and spread out evenly. Roast until syrupy and cherries are tender (6-8 minutes). Set aside to cool completely.
04   Serve cheesecake topped with roast cherries, syrup and fresh cherries.

Topics:

DARK CHOCOLATE, CREAM CHEESE, VANILLA BEAN, RICOTTA, CHERRIES, MASCARPONE

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

VANESSA AUSTIN

FEATURED IN

Nov 2016

Nov 2016

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