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Chocolate cheesecake with a cherry jelly topping

Chocolate cheesecake with a cherry jelly topping

The tangy addition of cherry jelly is a perfect partner with the chocolate in this cheesecake recipe


For the cheesecake

  • 180g digestive biscuits
  • 75g melted butter
  • 100g milk chocolate, chopped
  • 300g cream cheese
  • 200ml double cream
  • 75g caster sugar

For the cherry jelly topping

  • 300g fresh cherries, pitted
  • 75g caster sugar
  • 200g sour cherry juice
  • 4 leaves bronze gelatine


To make the cheesecake

  1. Crumble the digestives, then add the melted butter and mix well.
  2. Place in a 20cm flan ring with a push-up base and pat down with the back of a spoon.
  3. Melt the chocolate.
  4. Mix the cream cheese, double cream and caster sugar until smooth, then quickly stir in the melted chocolate.
  5. Spoon into the flan ring and smooth the top with a palette knife.
  6. Place in the fridge and chill for two hours.

To make the cherry jelly topping

  1. Place the cherries, sugar, sour cherry juice and 1/2 cup of cold water in a saucepan over a medium heat. Cover and bring to a simmer.
  2. Simmer, partially covered, for eight minutes, or until the cherries have softened.
  3. Cool for five minutes.
  4. Transfer the mixture to a food processor, blend until smooth, then strain the mixture through a muslin-lined sieve, discarding any solids.
  5. Add the gelatine and stir until dissolved.
  6. Cool for 15 minutes.
  7. Pour the mixture on top of the cheesecake and leave to set in the fridge.

Serve with vanilla ice cream, or cherry sorbet.

Recipe by Scott Paton

Head Chef

Àclèaf. Boringdon Hall


Scott Paton. Boringdon Hall Hotel

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