Prep 15minute(s)
Ready In 60minute(s)
Serves 0
Ingredients
- Double cream, to serve
- 1 cupplain chocolate biscuit crumbs
- 1/3 cupchopped toasted hazelnuts, extra
- 1/3 cupcream
- 100gCôte d'Or Dark 86%, melted
- 2 × 425g canspitted cherries in syrup, drained (syrup reserved)
- 2 tablespoonschopped toasted hazelnuts
- 2 tablespoonskirsch (cherry brandy)(optional)
- 2 x 55geggs, lightly beaten
- 3/4 cupcaster sugar
- 500gblock PHILADELPHIA Cream Cheese, softened
- 60gbutter, melted
Instructions
- Combine biscuit crumbs, chopped hazelnuts and butter. Press into the base of a 20cm (8") springform pan; chill.
- Beat the Philly and sugar using an electric mixer until smooth. Beat in the eggs, one at a time, until well combined. On low speed, beat in the chocolate, cream and kirsch until smooth. Stir in the hazelnuts and half the drained cherries.
- Pour into prepared base and bake at 150°C for 45 minutes, until just wobbly in the centre. Allow to cool in oven with door ajar. Chill for 2 hours.
- Simmer the reserved syrup in a saucepan until reduced by one third and slightly thickened, cool. Serve the cheesecake with cream, remaining cherries and a drizzle with syrup.
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