Ripe cherry cheesecake

Originally called a black forest cherry torte because it contained whole cherries and cherry brandy (kirsch), our version of this German extravaganza uses a well-known chocolate sweet instead ­but remains just as delightfully wicked!

  • 1 hr 20 mins cooking
  • Serves 10
  • Print


Ripe cherry cheesecake
  • 125 gram plain chocolate biscuits
  • 75 gram butter, melted
  • 2 x 250g packets cream cheese, softened
  • 1/3 cup (75g) caster sugar
  • 2 eggs
  • 200 gram dark chocolate, melted
  • 2 x 85g cherry ripe bars, chopped coarsely
  • 425 gram can seeded black cherries in syrup, drained


Ripe cherry cheesecake
  • 1
    Grease 24cm springform tin.
  • 2
    Blend or process biscuits until mixture resembles fine breadcrumbs. Add butter; process until just combined. Using one hand, press biscuit mixture evenly over base of prepared tin. Cover; refrigerate about 30 minutes or until firm.
  • 3
    Preheat oven to 180°C.
  • 4
    Meanwhile, beat cheese and sugar in medium bowl with electric mixer until smooth; add eggs, one at a time, beating well between additions. Gradually beat in chocolate; fold Cherry Ripe and cherries into cheesecake mixture.
  • 5
    Place tin on oven tray. Spread cheesecake mixture into tin; bake about 50 minutes or until set. Remove from oven; cool to room temperature. Cover; refrigerate 3 hours or overnight.
  • 6
    Serve cheesecake decorated with chocolate roses, if desired.


Use absorbent paper to soak up liquid from the cherries. Chocolate should be cool, but not set, before it is added to the cheesecake mixture. To make chocolate roses, melt your choice of chocolate then spread evenly over marble or a foil-covered surface. When chocolate is almost set, drag ice-cream scoop over surface of chocolate to make roses.

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