White chocolate cheesecake with cherry syrup

Looking for something a little bit decadent? This rich chocolate, cherry cheesecake could be your answer!
white chocolate cheesecake with cherry syrup
1H 30M


Cherry syrup


1.Have cream cheese at room temperature.
2.Preheat oven to 150°C/300°F. Grease deep 20cm (8-inch) round closed springform pan; line side with baking paper, extending paper 5cm (2 inches) above side.
3.Melt butter. Process biscuits until fine; add butter, process until combined. Press biscuit mixture firmly over base of pan; refrigerate 30 minutes.
4.Break chocolate into small saucepan, add cream; stir over low heat until smooth. Cool.
5.Beat cream cheese, sugar and egg in small bowl with electric mixer until smooth. Stir in cooled chocolate mixture. Pour mixture into pan; smooth surface.
6.Bake cheesecake about 1 hour. Cool in oven with door ajar. Refrigerate cheesecake overnight.
7.Make cherry syrup. Stir ingredients in medium saucepan over medium heat until mixture boils and thickens slightly. Reduce heat; simmer, uncovered, about 2 minutes. Cool.
8.Serve cheesecake drizzled with cherry syrup.

It’s important to measure the closed springform pan; the measurement that appears on the base of the springform pan sometimes refers to the measurement of the pan when it is open.


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