About 3 weeks ago I posted a photo of a cheesecake I had made on my Facebook page and a friend saw it. She liked the look of it so she asked if I could make the same cake for her to bring in to work as a birthday treat. The original cake I made wasn’t exactly ugly but I didn’t think that it was good enough for someone to pay money for it. So for my friend’s cake I decided to finish the cheesecake with a homemade cherry compote. The compote turned out really well and it had a nice shine to it making the cake look quite inviting.
For the cheesecake I adapted a recipe I found on The Urban Baker and for the cherry compote I made it up without really noting down how much I used of each ingredient so hopefully this recipe works!
Chocolate Mascarpone Cheesecake with Cherries For thebase 150g digestive biscuits, finely crushed 150g chocolate hobnob biscuits, finely crushed 85g unsalted butter, melted 1 tablespoon cocoa powder For the cheesecake 555g cream cheese, at room temperature 175g caster sugar 31g plain flour 345g mascarpone, at room temperature 3 eggs 1 teaspoon vanilla extract ½ cup (125ml) sour cream 1 tablespoon cocoa powder 173g (6oz) bittersweet chocolate (70% cocoa solids), melted and kept very warm About 20-25 morello cherries in syrup, drained For the cherry compote Approx. 175g morello cherries in syrup 1½ - 2 tablespoons corn flour 4 - 5 tablespoons granulated sugar (or to taste)
- Preheat the oven to 170°C (or 160°C for fan-assisted ovens). Grease and line the base and sides of a 9″ square pan ensuring slight overhang over the sides to enable you to lift the cake out later. If you’re using a loose-bottomed cake pan you will only need to line the base and grease the sides. Double wrap the bottom and sides of the pan with foil.
- To make the base, combine the crushed biscuits (digestives and hobnobs), cocoa powder and melted butter, mixing thoroughly then press into the base of the tin trying to keep the layer as level as possible. Place in the fridge for at least 10 minutes while you make the cheesecake batter.
- Sift together the flour and cocoa powder and mix well.
- In an electric mixer with the paddle attachment beat the cream cheese until perfectly smooth (~ 4 minutes). Next add the sugar and beat for another 4 minutes. Scrape down the bowl and add the flour & cocoa mixture, vanilla and mascarpone. Beat until fully incorporated.
- Add the eggs one at a time and beat until just combined. Scrape down the sides of the bowl after each egg. Add the sour cream and beat until incorporated.
- Add in the melted chocolate mixture and mix until you can no longer see white streaks.
- Pour about a third of the batter over the prepared base. Arrange the drained cherries evenly over the batter and cover with the remaining batter.
- Place the cake pan into a large roasting tin. Pour boiling water into the roasting tin until it comes halfway up the sides of the cake pan. Place carefully into the preheated oven. Bake for 60 minutes. The cake is done when it only wobbles slightly when you shake the pan. Place on a wire rack to cool and chill in the fridge for 3-4 hours or overnight.
- To make the cherry compote, pour all of the syrup into a saucepan together with about 5 cherries and the sugar. Simmer over a low-medium heat for about 10 minutes then add the corn flour. To prevent the compote from becoming lumpy you can mix the cornflour with a small amount of water or syrup before adding it to the saucepan. Continue to simmer for about 10 minutes. The syrup should be thick and shiny – if it is too watery add a bit more corn flour and if it is too thick add a bit more syrup or water. Once you are satisfied with the consistency remove from the heat and stir in the remaining cherries. Allow to cool completely.
- About 1-2 hours before you are ready to serve remove the cheesecake carefully from the tin. You may want to trim the sides slightly if it’s not even. Spread the cherry compote over the surface of the cheesecake. Return to the fridge to chill until you’re ready to serve.