Cherry And Chocolate Chip Cheesecake - cooking recipe

Ingredients

1 None unwaxed lemon, zested and half juiced
5 None medium eggs, separated
750 g cream cheese
300 g whipping cream
150 g sugar + 1 tbsp
25 g cornflour + 1 tbsp
150 g chocolate chips
720 g tinned or bottled cherries, drained, retaining the juice
1/2 tsp vanilla sugar

Preparation

Preheat oven to 350\u00b0F. Grease and flour a 10 inch springform pan. Whisk egg yolks with lemon juice. Add cream cheese, 1/2 cup cream, lemon zest, 1/4 cup sugar and 1/4 cup cornstarch. In a separate bowl, whisk egg whites to stiff peaks. Gradually whisk in 1/2 cup sugar then fold in chocolate chips. Fold egg white mixture into cream cheese. Transfer to prepared pan and bake for 45 mins. Cover with foil then bake for another 10-15 mins. Remove from oven and carefully loosen cheesecake from sides of pan with a knife. Return to oven, turn off heat and let cool in the oven with the door open for about 15 mins.
Mix 4 tbsp cherry juice with remaining cornstarch. Bring remaining cherry juice to a boil then add cornstarch. Cook for 2 mins, stirring. Add cherries, stir, then allow to cool.
Whip remaining cream with vanilla extract and 1 tbsp sugar then transfer to a piping bag. Starting at the outside edge of cake, decorate the cake with alternating rings of whipped cream tufts and cherry compote. Serve.