Top Deck Cherry Cheesecake Slice

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.