Curtis Stone’s choc-cherry cheesecake loaf
Curtis Stone brings together the classic combo of chocolate and cherry to give us this festive dessert. Rich in flavour and taste, you won't be able to have just one piece.
Note: + 4 hours chilling & 3 hours 20 mins freezing time
- 400g cherries, divided
- 1/4 cup (55g) caster sugar
- 1 1/2 tbs lemon juice
- 500g cream cheese, at room temperature, chopped
- 1/2 cup (80g) icing sugar mixture
- 3 cups (750ml) thickened cream, divided
- 20 Arnott’s Choc Ripple biscuits
- 1 tsp vanilla paste or extract
- Shaved dark chocolate, to serve
Spray a 22.5cm x 8.5cm (base measurement), 7-cup (1.75L) loaf pan with olive oil spray and line with plastic wrap, allowing sides to overhang.
Halve and pit 300g of the cherries. In a small saucepan over medium heat, bring the halved cherries, caster sugar and lemon juice to a simmer, mashing the cherries with a fork to break them up. Simmer over low heat, stirring frequently, for 15 mins or until the jam thickens. Transfer to a shallow container. Freeze, stirring occasionally, for 20 mins or until cold.
In the bowl of a stand mixer fitted with a whisk attachment, beat cream cheese and icing sugar on medium for 5 mins or until light and fluffy. With the mixer on low speed, slowly add 2 cups (500ml) cream and beat until smooth. Increase to medium and beat until stiff peaks form. Add cherry jam and fold through the cream mixture 3-4 times to ripple.
Spread 1/2 cup (125ml) cream mixture over the bottom of the prepared pan. Place 1 tbs of cream mixture onto 1 biscuit. Gently place another biscuit on top (don’t press together). Repeat with more cream mixture and biscuits to make a stack of 5, finishing with a biscuit. Gently turn the stack onto its side and carefully lay in the pan, crossways, up one end. Repeat with more cream mixture and remaining biscuits to make 3 more stacks, arranging in neat rows in the pan.
Spoon the remaining cream mixture over the top of the biscuit stacks, filling any gaps. Cover with overhanging plastic wrap. Place in the fridge for 4 hours or overnight to chill.
In a medium bowl, whip remaining cream and vanilla until stiff peaks form. Uncover loaf and invert onto a serving platter. Remove the plastic wrap. Cover with whipped cream mixture. Freeze for 2-3 hours, so the cake is easier to slice. Top with shaved chocolate and remaining cherries to serve.