Infused with rich dark chocolate, crushed biscuits, cherry ripe bars and sour morello cherries, this enticing cheesecake dusted with cocoa is almost too good to share.
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Ingredients
Method
1.Grease a 24cm round springform pan.
2.Process biscuits until fine. Add butter, process until combined. Press mixture over base of pan. Place pan on oven tray; refrigerate for 30 minutes.
3.Preheat oven to 160°C (140°C fan-forced). Place cherries on absorbent paper. Beat the cheese and sugar in a medium bowl with an electric mixer until smooth; beat in eggs, one at a time. Gradually beat in cooled chocolate; stir in Cherry Ripe and cherries.
4.Spread filling into pan; bake for about 50 minutes. Cool in oven with door ajar.
5.Refrigerate cheesecake for 3 hours or overnight. Serve cheesecake topped with whipped cream, dust with cocoa and scatter with extra morello cherries.
Not suitable to freeze or microwave.
Note
