Chocolate Cheese Cake with St. Dalfour Black Cherry Fruit Spread & Black Cherries

Ingredients:

Crust:

  • 1¼cups digestive biscuit crumbs
  • ¼ cup sugar
  • ¼ cup melted butter

Filling:

  • 700g Philadelphia
  • 1 ½ cups sugar
  • 3 eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla essence

Top:

  • 1-1/3 cups heavy cream, divided
  • 120g dark chocolate melts
  • 284g jar St. Dalfour Black Cherry Fruit Spread

Method:

Mix crust ingredients and pat in to a 20cm spring-form pan. Bake for 10 minutes at 180 degrees (C°). Cool.

Pre heat oven to 200 degrees (C°). Mix cream cheese and sugar together. Add eggs one at a time.

Add sour cream and vanilla. Combine well.

Place on the bottom shelf of the oven a pan full of 8 cups of water to retain moisture in the oven when cooking.

Pour the mixture over the biscuit crust and bake in oven for 15 minutes.

Remove cake from oven and decrease oven temperature to 110 degrees (C°) before baking for a further 50 minutes.

After this time let the cake sit in the oven with the door slightly a jar so heat can escape for an hour. Then chill in fridge.

For the Chocolate cream, heat 1/3 cup of cream in a saucepan then pour in chocolate bits. Let them sit for a minute then stir in to cream. If they do not melt add a small amount of boiling water. Let it cool.

Now whisk your remaining cream until stiff and add to cool chocolate mixture. Spread evenly over the cake before topping with spoons of St. Dalfour Black Cherry fruit spread.

Our Chef, Rena patten

Rena comes from a Mediterranean background and from a very young age has enjoyed cooking a variety of dishes from the region. Following in the footsteps of her mother and both grandmothers where recipes have been passed on, refined and adapted to reflect Rena's style.

She regards herself as a cook, not a chef, and her dishes reflect her passion for Greek, Italian, French and Middle Eastern cuisine.

Whilst Rena has no professional training her natural flair and understanding for good healthy produce has enabled her to produce delicious and simple home cooking.

Rena has cooked at many food shows, tantilising visitors with her quick and easy Mediterranean style dishes. Rena has published 2 books and has previously written a regular newspaper column.

Rena Patten has just published her new book Cooking With Quinoa - The Supergrain. Check web link.

Chocolate Cheese Cake with St. Dalfour Black Cherry Fruit Spread & Black Cherries

Ingredients:

Crust:

  • 1¼cups digestive biscuit crumbs
  • ¼ cup sugar
  • ¼ cup melted butter

Filling:

  • 700g Philadelphia
  • 1 ½ cups sugar
  • 3 eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla essence

Top:

  • 1-1/3 cups heavy cream, divided
  • 120g dark chocolate melts
  • 284g jar St. Dalfour Black Cherry Fruit Spread

Method:

Mix crust ingredients and pat in to a 20cm spring-form pan. Bake for 10 minutes at 180 degrees (C°). Cool.

Pre heat oven to 200 degrees (C°). Mix cream cheese and sugar together. Add eggs one at a time.

Add sour cream and vanilla. Combine well.

Place on the bottom shelf of the oven a pan full of 8 cups of water to retain moisture in the oven when cooking.

Pour the mixture over the biscuit crust and bake in oven for 15 minutes.

Remove cake from oven and decrease oven temperature to 110 degrees (C°) before baking for a further 50 minutes.

After this time let the cake sit in the oven with the door slightly a jar so heat can escape for an hour. Then chill in fridge.

For the Chocolate cream, heat 1/3 cup of cream in a saucepan then pour in chocolate bits. Let them sit for a minute then stir in to cream. If they do not melt add a small amount of boiling water. Let it cool.

Now whisk your remaining cream until stiff and add to cool chocolate mixture. Spread evenly over the cake before topping with spoons of St. Dalfour Black Cherry fruit spread.