Recipe

Cherry-choc cheesecake

Sep 27, 2013 2:00pm
  • 25 mins preparation
  • 5 mins cooking
  • Serves 12
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Ingredients

Cherry filling
  • 250 gram cream cheese, at room temperature
  • 3/4 cup (165g) caster sugar
  • 1 tablespoon lemon juice
  • 2 teaspoon gelatine powder
  • 300 millilitre thickened cream, whipped
  • 400 gram can pitted cherries, drained
Cherry-choc cheesecake
  • 250 gram plain sweet biscuits, such as marie, crushed
  • 395 gram can sweetened condensed milk
  • 1/4 cup (25g) cocoa
  • 2 tablespoon shredded coconut
  • 80 gram cherry ripe, finely sliced

Method

Cherry-choc cheesecake
  • 1
    Combine biscuit, condensed milk, cocoa and coconut in a large bowl. Press mixture evenly over base and side of a 23cm springform pan. Cover and chill for 30 mins, until firm.
  • 2
    Meanwhile, to make cherry filling, use an electric mixer to beat cream cheese, sugar and lemon juice until smooth and creamy.
  • 3
    Sprinkle gelatine over 1/2 cup water in a small heatproof jug. Stand jug in a small pan of simmering water. Stir until gelatine dissolves Remove jug from pan and cool for 5 mins.
  • 4
    Fold cream and gelatine into cream cheese mixture. Spoon half of mixture into pan over biscuit base. Top with pitted cherries, then remaining cream cheese mixture. Arrange Cherry Ripe slices in a pattern over surface of cake.
  • 5
    Chill cake for at least 3 hours or overnight, until set. Cut into wedges and serve.

Notes

Good to make it ahead. Kid friendly

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