The Crazy Kitchen: Berry Chocolate Cheesecake

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Monday 18 May 2015

Berry Chocolate Cheesecake

My kids love fruit and we get through loads each week. They particularly like fruit salads and smoothies (as it avoids them doing any peeling as I've done it for them!), which I like to add some fruit juice to. Cherry juice is not only a great looking (and great tasting) juice but it also contains antioxidant properties, and some research has shown that a daily glass of cherry juice can help reduce symptoms of inflammatory disorders such as gout and arthritis. 

Berry Chocolate Cheesecake

Cherry Good juice is made from Montmorency cherries, grown in the 'cherry belt' around the shores of Lake Michigan, which are picked in the summertime and squeezed in a specially designed cherry press to produce a vibrant red juice.

Cherry Good Juice

There are many ways to use cherry juice in sweet or savoury dishes (recipes can be found on the Cherry Good website here), and I've used some to make a delicious topping for a rich chocolate cheesecake.

Berry Chocolate Cheesecake

Berry Chocolate Cheesecake

berry filling/sauce
200ml Cherry Good cherry juice
75g caster sugar
1 tbsp cornflour
150g frozen Morello cherries (or mix of cherries & raspberries)

18 Oreos (approx 1.5 packs), crushed
50g butter, melted
600ml double cream 
200g good quality dark chocolate, broken into small pieces
400g full fat cream cheese

to decorate
whipped cream
  • Make the berry filling/sauce first by adding the Cherry Good, sugar and cornflour to a pan
  • Bring to the boil and add the cherries (if using raspberries add these later)
  • Simmer for approx 10 minutes to thicken (if using raspberries add them at this stage & then bring back to the boil)
  • Remove from heat & allow to cool
  • Make the cheesecake base by mixing the crushed Oreos and melted butter together
  • Press into the base of a loose bottomed 20cm cake tin
  • Place in the fridge whilst the filling is made
  • Heat the cream until it just reaches boiling point
  • Add the chocolate to a large bowl and pour over the hot cream
  • Leave for 10 minutes before whisking until smooth
  • Whisk in the cream cheese, until smooth
  • Continue whisking until it's thick enough to coat the back of a spoon
  • Pour into the cake tin & place in the fridge for a few hours or overnight before removing from the tin
  • Finish off by piping whipped cream around the edge of the cheesecake & spooning the sauce into the middle

Berry Chocolate Cheesecake Berry Chocolate Cheesecake Berry Chocolate Cheesecake

This recipe has been commissioned by Cherry Good

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