The weekend before last, I made a lemon cheesecake that went down well with everyone. It was completely gone within a day and I even got an immediate request to make it again (isn’t that the best compliment you can receive about your baking?!). I was more than happy to oblige but I wanted to try something a little different. I used the same recipe as last time but instead of the zest and juice of lemons, I simply added 150g melted chocolate and 100g pitted cherries to the mix.
It’s a small adjustment but a totally different taste. It had that lovely indulgent flavour of milk chocolate and the juicy burst of fresh cherries. It was still just as creamy and silky smooth and best of all; it got an equally enthusiastic response.