It was my job to make dessert for a little dinner party Saturday night. I decided to make a recipe found in Cheesecakes, Pavlovas and Trifles a mini cookbook by The Australian Woman's Weekly.
This cheesecake is baked, which in my opinion is the superior kind of cheesecake. You just can not beat a baked cheesecake for texture and the balance of sweetness and flavour is outstanding. This particular cake contains cherry ripe bars as well as tinned cherries and melted dark chocolate. It's official title is "Ripe Cherry Cheesecake", however if I could name it I'd just call it "The Dark Side", due to it's rich dense chocolate texture. The tinned cherries are wonderfully refreshing amongst the decadent chocolate surroundings.
The recipe suggested cute rosebud curls of chocolate to top the cake. I unfortunately had the double drama of losing my ice cream scoop [needed to form the curls] and a humid day which is so wrong for working with chocolate! The decorations ended up being just what I could manage in a short time, but I think they worked ok.
Beware if you try this one, it's not cheap! The ingredients cost me at least $20, but it was totally worth it! The recipe serves 8 generously, though if one or 2 people were on WeightWatchers, it could stretch to 10 easily. The above picture is my plate after I finally got through my piece. Mmmmmm!
