Ingredients
Biscuit Base
- 300 g digestives
- 150 g unsalted butter
- 25 g cocoa powder
Cheesecake Filling
- 200 g fresh cherries (soaked in 100-200ml kirsch)
- 500 g full-fat soft cream cheese
- 100 g icing sugar
- 300 ml double cream
- 200 g dark chocolate
Decoration
- 200 ml double cream
- 2 tbsp icing sugar
- 1 tsp vanilla extract
- fresh cherries
- grated chocolate
Instructions
For the Base
- Melt the butter in the microwave on short bursts on in a small pan over a medium heat until smooth.
- Blitz the biscuits to a fine crumb, and then mix through the cocoa powder
- Add the melted butter, and pulse a few times until it is combined well.
- Tip into a 8″/20cm deep springform tin and press into the sides and base of the tin
For the Filling
- Make sure the cherries have been soaked in kirsch for at least a few hours, but preferably overnight
- Melt the dark chocolate, until smooth. Leave to cool for 5 minutes
- Add the soft cheese and icing sugar to a new bowl, and then whisk until combined
- Add the cooled and melted dark chocolate, and stir to combine
- Pour in the liquid double cream and continue to whip the cheesecake until it is starting to thicken. Alternatively, whip the cream separately and fold through
- Add the soaked cherries to the mixture, along with the kirsch, and fold together.
- Pour the mix on to the biscuit base and smooth over, making sure to pack it into the sides and smooth over properly
- Set in the fridge for at least 5-6 hours or preferably overnight.
For the Decoration
- Remove the cheesecake from the tin, and prep the decoration.
- Whip the double cream, icing sugar, and vanilla in a bowl to soft-medium peaks. Pipe rosettes around the edge of the cheesecake
- Add some fresh cherries to the top of the cream swirls, and grate over some chocolate
Notes
- I use this tin for my cheesecakes
- I used a 2d closed star piping tip with a large piping bag for the swirls of decoration
- This cheesecake will last for 3-4+ days in the fridge
- You can freeze the cheesecake for 3+ months
- Recipe updated November 2025
- I changed the base to a chocolate mix by adding 25g cocoa powder, and adapted the design to include the sides of the tin.
- I used to use a mix of 100g milk chocolate and 100g dark chocolate but I prefer the depth of the 200g dark chocolate.
- I replaced a vanilla cheesecake mix (180g cream cheese, 100ml double cream, 75g icing sugar and 1 tsp vanilla extract) with the whipped double cream.