Chocolate Cheesecake with Sour Cherry Sauce

 Chocolate Cheesecake with Sour Cherry Sauce
(adapted from

This is a delicious baked cheesecake,  the sour cream made it very creamy. , which added a new depth of flavour.

Ingredients For  The Cheesecake

250 g pkt plain sweet biscuit
125 g unsalted butter, softened
500g cream cheese at  room temperature
100g or 1/2 cup caster sugar
1 tsp vanilla essence
 3 eggs
1 tbsp corn flour
 300ml sour cream
180g  chocolate melted(the original recipe calls for white  chocolate)

Ingredients  For The Sour Cherry Sauce
1 tbsp corn flour
2 tbsp cold water  360 g jar pitted Morello cherries (I used half of the jar)
2 tsp caster sugar
2 whole star anise

 Line the base of a 19cm (base) spring-form  pan with baking sheet.

Preparing the biscuit base

Process the biscuits in the food processor until finely crushed.
Add the butter and process until well combined.
Transfer the the biscuit mixture  to the prepared pan.
Use a little glass or espresso cup to spread and press the biscuit mixture firmly over base side of pan.

Cover with cling wrap and refrigerate for 30 minutes.

Preheat oven for 160C.

Preparing the cheesecake mixture.

Beat cream cheese ,sugar and vanilla until smooth.
Add the eggs one at a time. Beating  well after each addition until combined.
In a separate bowl combine the corn flour and  2 tbsp of sour cream.
add the corn flour mixture and remaining  sour cream  to the cream cheese mixture and beat until well combined.

Pour the cheesecake mix into biscuit base  place the pan on baking tray.

 Drizzle the melted chocolate on top and swirl around the cake using  a toothpick. I did not dig into the cake mixture as i wanted the swirly pattern only on top.

Bake for 50-60 minutes.

turn off oven. Leave the cheese cake in the oven  with the door ajar, for an hour or so until completely cool.

Refrigerate for for 4 hours.

If you do not want any topping you can serve as above. with a drizzle of chocolate sauce.

To make sour cherry sauce

Combine cornflour and water in a bowl.
 Drain the cherries, reserving juice. 
Stir the cornflour mixture, reserved juice, sugar and star anise in a saucepan over medium heat for 5 minutes or until the mixture boils and thickens. 
Stir in the cherries.
 Set aside to cool slightly.

Top the cheesecake with the  sour cherry sauce.

Serving Suggestion

Before adding the cherry sauce, cut the cheese cake into wedges and then  transfer  them into individual desert plates , so that you can neatly top the  cheesecake wedges with the cherry sauce. This way you can achieve great presentation as well as serving would be a breeze .

Give it a go and  try experimenting with other toppings.


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