Blackforest Cheesecake

Send in by Okkie Jansen van Vuuren

Preparation Time 15 minutes
Cooking Time 50 minutes

Ingredients (serves 8)
Melted butter, to grease
200g plain chocolate biscuits
125g butter, melted
200g good-quality dark cooking chocolate, chopped
1 tbs boiling water
1 tsp gelatine
2 x 250g pkt cream cheese, at room temperature
70g (1/3 cup, firmly packed) brown sugar
1 x 670g jar morello cherries
2 tbs caster sugar
1 tbs cornflour
White chocolate curls, to decorate

Brush a shallow 10 x 34cm (base measurement) fluted tart tin, with removable base, with melted butter to lightly grease. Place biscuits in the bowl of a food processor and process until finely crushed. Add butter and process until combined. Transfer to prepared pan. Use a glass to spread and press mixture firmly over base and sides of pan. Place in the fridge for 30 minutes to chill. Place chocolate in a heatproof bowl over a saucepan of simmering water (make sure bowl doesn’t touch water) and stir until melted. Place water in a heatproof glass. Sprinkle with gelatine and stir with a fork until it dissolves.
Use an electric beater to beat cream cheese and brown sugar in a bowl until smooth. Add chocolate and gelatine, and beat until combined. Spoon into base and use a knife to smooth the surface. Place in fridge for 1 hour to chill. Meanwhile, drain cherries and reserve syrup. Combine sugar and cornflour in a saucepan. Gradually add the syrup. Cook, stirring, over medium heat for 5 minutes or until sauce boils. Remove from heat. Add the cherries. Set aside for 30 minutes to cool. Slice cheesecake. Serve topped with cherries and chocolate curls.