1 stick (8 Tbsp)100 g butter or margarine
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
225 g chocolate-covered biscuits, finely crushed
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
225 g chocolate-covered biscuits, finely crushed
for the filling
450 g curd or sieved cottage cheese
6 eggs, separated
1 cup (225 g) 1/2 lb caster sugar (superfine granulated)
5/8 cup (60 g) plain flour (All purpose)
175 g plain chocolate, melted
3 tbsp kirsch or brandy
300 ml soured cream
2 x 425 g cans black cherries, drained
6 eggs, separated
1 cup (225 g) 1/2 lb caster sugar (superfine granulated)
5/8 cup (60 g) plain flour (All purpose)
175 g plain chocolate, melted
3 tbsp kirsch or brandy
300 ml soured cream
2 x 425 g cans black cherries, drained
for the topping
1 X 425 g (15 oz) black cherries
1/3 cup (75 g) 3oz sugar
4 tbsps black cherry jam
2 tbsps brandy
1/3 cup (75 g) 3oz sugar
4 tbsps black cherry jam
2 tbsps brandy
method
Cooking time: 1 1/2 - 1 3/4 hours
Oven: 160°C, 325°F, Gas Mark 3
1. Melt the butter or margarine and sugar in a saucepan over a gentle heat and stir in the biscuit crumbs.
2. Press evenly over the bottom of a greased loose-bottomed 25-30 cm/10-12 inch round cake tin. Chill.
3. Soften the cheese in a large mixing bowl. Beat in the egg yolks, 100g/4oz of the sugar, the flour, melted chocolate, brandy and soured cream.
4. Whisk the egg whites until stiff, then whisk in the remaining sugar. Fold lightly but thoroughly into the cheese mixture.
5. Arrange the drained cherries on the biscuit base in the tin.
6. Spoon the cheese mixture over the cherries and smooth the surface level.
7. Bake in a preheated oven for 1 1/2 - 1 3/4 hours or until firm but still spongy to the touch.
8. Turn off the oven, open the door and leave the cheesecake to cool in the oven for 1 hour.
9. Meanwhile, prepare the topping. Drain the canned cherries and put the juice into a saucepan with the sugar and jam.
10. Stir over a gentle heat until the sugar has dissolved, then bring to the boil and boil for 1-2 minutes. Stir in the brandy.
11. Ease the sides of the tin carefully away from the cheesecake and lift the cooked cheesecake out on the tin base.
12. Brush the top and sides of the cheesecake with some of the cherry and brandy syrup. Chill for 3-4 hours.
13. Stir the drained cherries into the remaining cherry syrup and arrange on top of the cheesecake.
Oven: 160°C, 325°F, Gas Mark 3
1. Melt the butter or margarine and sugar in a saucepan over a gentle heat and stir in the biscuit crumbs.
2. Press evenly over the bottom of a greased loose-bottomed 25-30 cm/10-12 inch round cake tin. Chill.
3. Soften the cheese in a large mixing bowl. Beat in the egg yolks, 100g/4oz of the sugar, the flour, melted chocolate, brandy and soured cream.
4. Whisk the egg whites until stiff, then whisk in the remaining sugar. Fold lightly but thoroughly into the cheese mixture.
5. Arrange the drained cherries on the biscuit base in the tin.
6. Spoon the cheese mixture over the cherries and smooth the surface level.
7. Bake in a preheated oven for 1 1/2 - 1 3/4 hours or until firm but still spongy to the touch.
8. Turn off the oven, open the door and leave the cheesecake to cool in the oven for 1 hour.
9. Meanwhile, prepare the topping. Drain the canned cherries and put the juice into a saucepan with the sugar and jam.
10. Stir over a gentle heat until the sugar has dissolved, then bring to the boil and boil for 1-2 minutes. Stir in the brandy.
11. Ease the sides of the tin carefully away from the cheesecake and lift the cooked cheesecake out on the tin base.
12. Brush the top and sides of the cheesecake with some of the cherry and brandy syrup. Chill for 3-4 hours.
13. Stir the drained cherries into the remaining cherry syrup and arrange on top of the cheesecake.
serving amount
serves 10-12
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