Ingredients
Poached cherries
Crust
Filling
Steps
To make the poached cherries
- combine the cherries, cinnamon, sugar, star anise and water in a saucepan. Place over low heat and cook, stirring occasionally, for 5 minutes until cherries are heated through and start to release their juices. Then drain into a large bowl. Return the syrup to the saucepan and combine the cornflour with extra water in a bowl. Next add to the cherry liquid and place over high heat. Cook then stirring for 2-3 minutes until sauce boils and thickens next pour hot syrup over the cherries and place in the fridge to chill.
To make the crust
- In a food processor place the biscuits and process until finely crushed. Then add the butter and process until well combined. Next spoon into a 10cm x 34cm rectangular tart tin with removable base, and press over the base and sides of the pan. Then place in the fridge for 30 minutes to set.
- Preheat oven to 150C. To make the filling, place cream cheese, eggs, sugar and sour cream in a food processor and process until smooth. Next with the motor running, add the chocolate and process until combined and smooth. Pour into the pastry case and place on a baking tray. Bake for 30-35 minutes until cheesecake is just set. Leave the cheesecake in the oven, with the door ajar to cool. Place in the fridge for about 2-3 hours to chill.
- Use an electric mixer to whisk the cream, vanilla bean paste and icing sugar in a bowl until soft peaks form.
- Transfer the cheesecake to a serving plate then top with cream mixture and spoon over the poached cherries with a little of the sauce.
- Cut into slices to serve.
Enjoy!
