Christmas is my favourite time of the year. In fact, some of our friends joke that it is XMas all year long at the North house! You see, we also host an annual small XMas in July (why not?) party for our oldest friends. I test XMas recipes in October & November. And then there’s the real Christmas in December.
For the actual December Christmas, we have the perfect reason to create a center-piece kind of dessert like this one. This recipe can easily serve 12 or more people, so it is definitely perfect for a festive family feast or get-together with your closest friends.
The recipe is by Donna Hay with a few small twists by me.
Christmassy Layered Cheesecake with Cherries, serves 12
For the base:
12 Medjool dates, pitted
1 Cup (160g) Almonds
1⁄4 Cup (25g) Cocoa Powder
24 Store-bought sponge finger biscuits
For the filling:
500g Cream Cheese, softened
3⁄4 Cup (165g) Caster (superfine) Sugar
1 Cup (250ml) Single (pouring) cream topping
200g Dark Chocolate
2 Cups (500ml) single (pouring) cream
1 Cup (240g) Mascarpone
2 Teaspoons Vanilla Extract
2 Tablespoons Icing (confectioner’s) Sugar, sifted
Cocoa powder, for dusting
Cherries & gold lustre, for topping the cake
Line a 22cm round springform tin with non-stick baking paper.
To make the base, place the dates, almonds & cocoa into a food processor. Process until finely chopped. Press the mixture into the base of the prepared tin. Trim one end of the sponge biscuits so they have a flat edge. Cut the biscuits so they are long enough to just sit above your cake tin. Place the biscuits, flat end down, around the outside of the tin & refrigerate until required.
Place the cream cheese & sugar in the bowl of an electric mixer & whisk on medium speed for 3–4 minutes or until smooth. Add cream cheese & cream & whisk for 1 minute or until thickened. Add in 200g of melted & cooled dark chocolate. Spoon the mixture over the base, smooth the top & refrigerate for 1–2 hours or until set.
To make the topping, place the extra cream, mascarpone, vanilla & icing sugar in a clean bowl of the electric mixer & whisk on high speed until soft peaks form. Spoon the mascarpone mixture over the coffee cheesecake. Refrigerate for 1 hour or until well chilled. To serve, dust with cocoa, top with a generous amount of cherries or berries & enjoy!
Yolandi ♥
Images: Hello Love Lifestyle for aZestyLife