search

hdr-blank Recipes

A Perfect Pantry

Top Deck Cherry Cheesecake Slice

By 2748 views 0 Comments
  • Print
    • images/stories/recipes/Top Deck Slice.jpg
    • images/stories/recipes/Top Deck Slice2.jpg
    • images/stories/recipes/Top Deck Slice3.jpg
    • images/stories/recipes/Top Deck Slice4.jpg
    • images/stories/recipes/Top Deck Slice1.jpg
    • PREP TIME
      15 min
    • COOK TIME
      55 min
    • READY TIME
      1 hr 10 min
    • SERVINGS
      8-10

    INGREDIENTS

    Base

    • 250g Chocolate ripple biscuits
    • 60g butter, melted 

    Chocolate Filling

    • 500g cream cheese
    • 1 cup icing sugar
    • 2 eggs
    • ½ cup fresh cream
    • 250g dark chocolate, melted

    Vanilla Filling

    • 250g cream cheese
    • 1 tsp vanilla paste
    • 1 egg
    • ½ cup icing sugar
    • ¼ cup sour cream

    Cherry Compote

    • 500g fresh cherries, pitted
    • ½ cup caster sugar
    • 1 cinnamon quill
    • 1 cup red wine
    • 1 tbsp cornflour
    • 2 tbsp water

    Direction

    1. Using a food processor add the base ingredients and pulse together for 30 seconds, until well combined and looking like breadcrumbs.
    2. Press the biscuit mix into the bottom of a lined 23 x 33cm slice tray. Place tin in the fridge to set.
    3. Pre heat the oven to 150°ۥC.
    4. Clean food processor well, add the cream cheese, icing sugar, eggs and cream and pulse for 30 seconds, with motor running, pour in the melted chocolate until well combined and the mix is smooth. Pour over the base.
    5. Clean the food processor well, add the vanilla filling ingredients and pulse for 30 seconds until well combined and the mix is smooth.  Pour over the chocolate cheesecake filling.
    6. Place the tray into the oven and bake for 45 minutes or until the cheesecake is just set.
    7. Leave the cheesecake in the oven, with the oven door slightly open, to cool to room temperature.
    8. Place the cheesecake in the fridge to chill for 2 hours.
    9.  To make the cherry compote, place the pitted cherries, sugar, cinnamon quill and red wine in a saucepan and simmer until the sugar is dissolved.
    10. Mix the cornflour and water together and add to the hot cherries.
    11. Put aside to cool.
    12. Transfer the cheesecake to a serving platter and top with the cherry compote.
    13. Cut into squares.

     

    TIP: If desired, drizzle some extra melted chocolate over the top.

    This recipe was developed using a Kambrook Appliance.

    APPLIANCES

    • Power Drive Direct Food ProcessorPower Drive Direct Food Processor
    • Power Drive Direct Food ProcessorPower Drive Direct Food Processor
    • No comments made yet. Be the first to submit a comment

    Leave your comment

    Guest 18 July 2019

    Displayed next to your comments.

    Not displayed publicly.

    If you have a website, link to it here. (optional)