Recipe

Cherry Ripe choc cheesecake

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.

  • 30 mins preparation
  • 50 mins cooking
  • 3 hrs 30 mins marinating
  • Serves 12
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Cherry Ripe choc cheesecake

Ingredients

  • 150 gram plain chocolate biscuits
  • 75 gram butter, melted
  • 1 cup (200g) drained morello cherries, plus extra, to decorate
  • 500 gram cream cheese, softened
  • 1/3 cup (75g) caster sugar
  • 2 eggs
  • 200 gram dark chocolate, melted
  • 150 gram cherry ripe bars, chopped
  • 300 millilitre thickened cream, whipped, for serving
  • cocoa, for serving

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.

Notes

Not suitable to freeze or microwave.

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