Ingredients
Biscuit base
- 75 gr. unsalted butter , plus extra for greasing
- 300 gr. dark chocolate biscuits
Filling
- 850 gr. dark cherries in syrup
- 2 clementines
- 350 gr. caster sugar
- 6 large free-range eggs
- 400 ml double cream
- 560 gr. Philadelphia plain cream cheese
- 2 teaspoons vanilla extract
Topping
- 200 gr. dark chocolate 70% cocoa solids, plus extra for serving
- 1 dash of double cream
- 50 gr. unsalted butter
- 1 clementine
Method
- Preheat the oven to 180 ºC.
- Grease the sides and line the base of a deep 23 cm loose-bottomed cake tin.
- To make the biscuit base, melt the butter in a pan over a low heat. Blitz the biscuits in a food processor until they resemble fine crumbs, then add to the melted butter.
- Mix well to coat the crumbs, then tip into the prepared cake tin, spreading it out evenly.
- Place in the hot oven for 10′, or until darker in colour, then remove and leave to cool.
- Meanwhile, to make the filling, add the tinned cherries and their syrup, the clementine zest and juice and 150 gr. of sugar to a pan over a medium heat.
- Cook for around 20′, or until reduced to a syrupy consistency.
- Leave to cool and set aside.
- Separate the egg yolks and whites into 2 separate bowls.
- Add the remaining 200 gr. of sugar to the yolks, then use an electric whisk to beat for 5 – 7′, or until pale and fluffy.
- Whisk the egg whites until stiff peaks form.
- Place the cream, cream cheese and vanilla extract into a third bowl and beat into soft peaks.
- Fold the egg yolk mixture into the cream cheese mixture and gently fold through the egg whites.
- Spoon the mixture onto the biscuit base, then gently swirl through the cherry syrup.
- Place the cheesecake in the freezer to set overnight.
- When you’re nearly ready to serve, make the chocolate glaze topping.
- Place a medium heatproof bowl over a pan of simmering water, then add the dark chocolate, cream and butter.
- Allow to melt, stirring occasionally.
- Remove the cheesecake from the tin and place on a cake stand.
- Pour over the chocolate glaze, then decorate with some gratings of dark chocolate and clementine zest.
- Serve with a gold leaf and sparklers to make it extra special.