- 180g chocolate biscuits
- 60g butter, melted
- 500g cream cheese (e.g. Philadelphia)
- 150g dark chocolate
- 75g sugar
- 3-4 eggs
- 1tsp vanilla essence
- 400g can sweet dark cherries
- 250g sour cream
- chocolate curls, to decorate
- fresh sweet cherries, to decorate
Preheat oven to 180C and place a heatproof bowl with water at the bottom for cheesecake(s) not
to crack). Grease a 20cm springform tin and line bottom and sides with baking paper. Alternatively
(as I did here), use two 12-hole muffin/cheesecake trays with loose bottoms (you will need one full
tray and about half of the second one). Drain cherries. Place biscuits in a food processor.
Process biscuits until they resemble bread crumbs. Add melted butter and blend until combined.
Divide mixture evenly between muffin holes and press firmly. Refrigerate 30mins or until firm.
Add cherries to each muffin hole. Place the chocolate in a heatproof bowl over boiling water. Stir til
melted and leave to cool.
Place cream cheese in a bowl and beat until smooth. Add sugar.
Beat until combined. Add the eggs, one at a time, beating well after each addition. Use 3 or 4 eggs
depending on the egg size and/or the thickness of mixture. It shouldn’t be too runny.
Mix in the vanilla. Pour the melted chocolate into the cheese mixture and beat until well-combined.
Divide the mixture between muffin holes. Ensure that there’s space for cheesecakes to raise. Bake
for 25-30mins (up to 45mins for 20cm cake) or until just firm. Remove cakes from the oven.
Beat sour cream, adding a little sugar if desired. Top the cakes with cream and return to oven for 5-
7mins. Remove from the oven and leave to cool. Refrigerate 6hrs or overnight. Remove cakes from
Peel off the baking paper. Top each cake with chocolate curls and decorate with fresh cherries.