Mouth Watering Dark Chocolate and Cherry Cheese Cake


200g ground almonds or hazelnuts

1/2 cup desiccated coconut

70g butter, melted

6 medjool dates, stones removed (or 10 normal baking dates softened in hot water for a few minutes)


400g full fat cream cheese, room temperature

1/3 cup caster sugar

3 free range eggs

1&1/2 teaspoons vanilla essence or extract

220g good quality dark chocolate (60%+ cocoa is best)

250g full fat sour cream

3/4 cup black cherry jam or conserve (you can also use raspberry, plum or boysenberry if you prefer).


Fresh cherries, raspberries, strawberries. Morello cherries from a jar work well too (as in the pic)

white chocolate shaved with a veggie peeler

jam (as used in main recipe) – about 2 tablespoons

Oven at 160 C/320 F (not fan bake). Grease and line the base and sides of a 20cm springform cake tin with baking paper.

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  1. In a food processor, blitz all the base ingredients until well combined. The mixture should be a crumbly consistency and hold together well when pinched. If you don’t have a food processor, you can mash the dates with boiling water until they are very soft and then mix all ingredients together in a large bowl until well combined.
  2. Tip base mixture into cake tin and press down firmly and evenly with the back of a large wet spoon, ensuring it is neat and flat.
  3. In a large mixing bowl, use an electric mixer on low speed, to beat the cream cheese, sugar and vanilla until smooth. Beat in eggs, one at a time.
  4. Melt chocolate in a double boiler or in a glass bowl over a pot of just simmering water. Stir in the sour cream, mixing gently until smooth.
  5. Add chocolate mixture to cream cheese mixture and beat (on low speed) until well combined.
  6. Melt jam in a small saucepan on low heat for 1-2 minutes or in the microwave very briefly.
  7. Spoon half of the cheesecake filling into the cake tin, and drizzle over half to three quarters of the jam.
  8. Pour over remaining cheesecake filling, and drizzle over remaining jam. Bake for 1 hour until cheesecake is just set but still has a slight wobble in the middle.
  9. Remove cheesecake from oven and leave to cool to room temperature before transferring to the fridge for a few hours, or overnight, to set.

When ready to serve, melt cherry jam in a small pot or microwave. Garnish cheesecake with fresh cherries, strawberries, raspberries and white chocolate shavings and drizzle over the jam. Serve with whipped cream.


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