Ingredients
The following ingredients have 8 Servings
- 425 gram can seedless black cherries in syrup
- 85 gram packet cherry flavoured jelly crystals
- 2/3 cup (160ml) boiling water
- 200 gram dark eating chocolate, melted
- 125 gram cream cheese, softened
- 125 gram mascarpone
- 1/2 cup (110g) caster sugar
- 2/3 cup (160ml) cream
- 1 egg, separated
Instruction
- Preheat oven to 160°C (140°C fan-forced). Grease base of 19cm x 29cm slice pan; line base with baking paper, extending paper 5cm over long sides.
- Drain cherries; reserve syrup. To make cherry topping, combine jelly crystals and the water in small bowl, stir until jelly is dissolved. Stir in 2/3 cup reserved cherry syrup; cool. Refrigerate jelly until thickened to the stage where it resembles unbeaten egg whites.
- Spread chocolate over base of pan; refrigerate until set.
- Beat cheese, mascarpone, sugar, cream and egg yolk in small bowl with electric mixer until smooth; stir in cherries.
- Beat egg white in small bowl with electric mixer until soft peaks form; fold into cream cheese mixture. Pour over chocolate base.
- Bake about 35 minutes; cool in oven with door ajar.
- Pour cherry topping over cheesecake. Refrigerate overnight.
