My friend manda sent me a recipe for black forest cheesecake the other day (inspiration).
Mum had brought a bazillion cherries (ingredients).
Uncle Rio had supplied 1 jar of cherry ripe sauce (for fun).
I figured I could utilise this to my advantage...
Chocolate cherry cheesecakes
125g chocolate biscuits
300g philadelphia cream cheese
1/4 c castor sugar
1 tspn vanilla essence
6 tspns chocolate sauce
Preheat oven to 180 cecius and prepare a baking tin/muffin cases (I always make mini cheesecakes as they are more convenient for my family).
Crush biscuits (using a food processor or bashing with a rolling pin).
In a bowl, combine biscuit crumbs and butter.
Divide the crumb mix evenly between muffin tins (or spread into a cake tin) and press down firmly (the bottom of a glass works well) to make a base.
Place base in fridge.
Put philly into a bowl and beat.
Leave it to beat while you slice the cherries into quarters, removing the pips.
Add the egg to the philly and let it mix in.
Add the sugar and vanilla and mix well.
Remove philly mix from the beater and add the cherries. Fold cherries into the mix, careful not to overmix.
Spoon mix into prepared muffin cases or baking tin.
Place 1/2 a tspn of chocolate sauce in each muffin case and use a skewer to create a pattern.
Bake in the oven for 20-25 minutes, or until slightly brown ontop.
Serve with whipped cream!
Freeze these!! They actually taste good frozen, or defrost for about 20 minutes before eating.
I used the cherry ripe sauce but it would DEF be better with just plain chocolate sauce, as the cherry ripe sauce had coconut in it...ergh.
If you dont have chocolate sauce, just shave some chocolate ontop before cooking.