Kerby Dichiera's Chocolate Cheesecake with Chantilly Cream & Cherry Syrup

Slowing down to indulge in a generous slice of something chocolatey is always the right call.

This cheesecake is rich and decadent, piled high with mascarpone Chantilly cream and generous spoonfuls of velvety brown sugar cherry syrup. The tartness of the stewed cherries cuts beautifully through the richness with a vibrant burst.

Styled in our Cocoa Nesting Bowls, it might just be the perfect dessert for our favourite chocolate hue.

INGREDIENTS

Base
15g dark cocoa, sifted
1 packet Arnott’s Butternut Snaps
50g oats
Pinch of flaky sea salt
70g unsalted butter, melted

Filling
750g Philadelphia cream cheese, at room temperature
200g raw caster sugar
5 eggs, at room temperature
12g cocoa powder
2 tsp vanilla extract
1 tsp sea salt
270g 70% dark chocolate
200g whipping cream
120g Greek yoghurt

Chantilly cream
250g tub mascarpone
200ml whipping cream
1 tbsp icing sugar
1 tbsp vanilla bean paste

Cherry syrup
¼ cup brown sugar
2 cups frozen pitted cherries
2 tbsp water

METHOD

Line the bottom and sides of a 9-inch springform tin.

To make the base, blend all of the dry ingredients in a food processor until a fine crumb is achieved. Stir in the melted butter. Press firmly onto the lined base of the tin, taking care not to go up the sides. Bake at 170°C for 10 minutes. Set aside.

Turn the oven up to 240°C.

To make the cheesecake batter, start by melting the chocolate in the microwave or over a double boiler on the stove. Allow to cool slightly while you start the cream cheese base.

Add the chopped cream cheese and sugar to a food processor or electric mixer bowl. Mix for 1 minute until smooth. Add the sifted cocoa, eggs and vanilla and mix until combined. Add the melted chocolate and mix through. Finally, pour in the cream and yoghurt and mix until there are no streaks and everything is well combined.

Pour the cheesecake mixture into your prepared tin and bake for 28 minutes. The cheesecake will be wobbly when you take it out — this is perfect, and it will set beautifully overnight. Allow to cool slightly before transferring to the fridge to cool overnight. This is essential for a silky-smooth texture.

To make the cherry syrup, combine all the ingredients in a small saucepan and bring to a gentle simmer for 10 minutes, stirring occasionally, or until the cherries have softened and the sugar has dissolved into a velvety gloss.

To make the Chantilly cream, whip all ingredients together until soft, silky peaks form.

To serve, portion the cheesecake into slices, spoon over the Chantilly cream and finish with the cherries and syrup.