This cherry cheesecake recipe is so rich you'll feel guilty but you can go for a walk later.
Base:
300 ml chocolate wafer crumbs
30 ml granulated sugar
50 ml melted butter
Combine and press into bottom of a 24cm springform pan. Bake at 180° C. for 10 minutes. Cool.
Filling:
Cream cheese - 2 x 250 g packages and 1 x 125 g package
50 ml cocoa
10 ml vanilla
3 eggs
In large mixing bowl, beat cream cheese until light and fluffy. Gradually beat in sugar, cocoa and vanilla. Beat in eggs, one at a time. Pour over crust and bake at 150° C. for one hour or until centre is set. Cool.
Topping:
1 can (540 ml) cherry pie filling
30 ml Kirsch
Combine and spread over cooled filling.
Garnish:
30 ml icing sugar
250 ml whipping cream
15 ml Kahlua
Combine ingredients. Whip until stiff, then ice top of cake. Optional: decorate with grated semisweet chocolate. Chill.
This cheesecake is very rich so don't make the slices too big. Make smaller servings and let your guests come back for seconds.
