Cherry Cocolate Cheesecake

Instructions

1. The crust: Preheat the oven to 180°C (standard baking). Chop graham crackers or other chocolate cookies until very fine. Combine the crumbs with the melted butter.
2. Prepare a 20 dm spring form: wrap bottom and sides of the pan in 3 layers of aluminum foil. This will help keep the water out during the water bath.
3. Add the crumbs to the bottom of the form. Spread evenly. Use a cup to press the crumbs into the pan. If you like you can have the crumbs go up the sides of the pan a bit.
4. Place the pan in the oven and bake for 10 minutes until golden. Remove the pan from oven and leave to cool to room temperature before adding the cheesecake filling.
5. Turn the temperature of the oven to 165 °C.
6. The filling: In a bowl beat the cheesecake with mixer for 2 minutes until smooth and creamy. Add the sugar and vanilla. Beat again. Add the sour cream and eggs. Beat again to mix well for 1 minute and add in the chopped cherries.
7. Pour the cheesecake mixture on top of the crust.
8. Place the spring ring form with cheesecake inside a larger 25-30 cm in diameter pan. Carefully add water in the bigger pan filling it 2.5 cm bellow the top of the tin foil of the smaller pan.
9. Place the water bath with cheesecake inside the oven and bake for 65-75 minutes. The cheesecake is ready when the center wobbles a little when you jiggle the pan. The edges of the cheesecake should look firmer than the center. Turn the oven off; open the oven door a little and allow the cheesecake to cool to room temperature. This will take 60 minutes.
10. Remove the cheesecake from the oven. Take the aluminum foil off and place the cheesecake (still in the pan) in the fridge for 6 hours or overnight.
11. Carefully remove the spring form sides from the pan.
12. Chocolate ganache: Place the chocolate chips in a heatproof bowl. In a small saucepan bring the heavy cream to a boil; then pour the cream over chocolate chips. Stir to mix well. Spoon the chocolate ganache on top of the cheesecake. Use a spatula to spread the ganache evenly.
13. Add mini chocolate chips on top of the ganache. Arrange fresh cherries to the center of the cheesecake.
14. Bon app!

• Servings : 8
• Ready in : 180 Minutes
• Course : Dessert and Snacks
• Recipe Type : Cakes, Pies and pastry, Dessert, recipes for spring
• Ingredient : Butter, Cherries, Chocolate chips, Cream cheese, Crème fraîche, Dark chocolate, Double cream, Eggs, Sugar, Vanilla, Бисквити за чийзкейк