Cherry ripe cheesecake
This decadent cheesecake is the perfect combination of cherry, coconut and chocolate. It’s an irresistibly delicious and festive dessert.
Start by greasing a 20 centimetre round springform pan and line it with baking paper. Next, add cherries, sugar and water to a saucepan and bring to a boil over medium heat. Cook for five to seven minutes or until the cherries are tender. Set aside to cool slightly. Pour the cherry mixture into a blender and carefully blend until smooth. Place half the cherry mixture in a small bowl and place in the fridge.
To make the biscuit base, process biscuits and coconut in a food processor until finely crushed. Add melted butter and process again until well combined. Spoon the biscuit mixture into the pan and smooth the surface with the bottom of the glass. Pop in the fridge for 30 minutes to firm.
To make the cheesecake filling, sprinkle gelatin over boiling water in a heatproof glass. Stir until the gelatin is completely dissolved. Add one tablespoon of the gelatin mixture to the reserved cherry mixture. Add cream cheese, coconut cream and the remaining sugar to a food processor and process until smooth. Add melted white chocolate and the remaining gelatin mixture and process until smooth.
Pour one-third of the cream cheese mixture over the biscuit base in the pan. Drizzle over half the cherry mixture and gently swirl to marble through. Continue layering with the rest of the cream cheese mixture and cherry mixture. Use a skewer to gently marble the top. Pop in the fridge for six hours or until firm. Top with whipped cream and the chilled cherry mixture. Add cherries, cherry ripe and white chocolate curls to decorate. This showstopper no-bake cherry cheesecake is perfect for any celebration.
Note: + Cooing & 6 1/2 hours setting time
- 400g cherries, pitted
- 1/2 cup (110g) caster sugar
- 200g shredded wheat biscuits
- 1/2 cup (40g) desiccated coconut
- 100g butter, melted
- 1/3 cup (80ml) boiling water
- 1 tbs gelatine powder
- 750g Coles Cream Cheese, softened
- 270ml can coconut cream
- 200g white chocolate, melted
- Whipped cream, to serve
- 52g Cadbury Cherry Ripe bar, chopped
Grease a 20cm (base measurement) springform pan and line the base and side with baking paper. Combine the cherries, half the sugar and 1/4 cup (60ml) water in a medium saucepan over medium heat. Bring to a simmer. Cook for 5-7 mins or until the cherries are tender. Set aside to cool slightly. Transfer the mixture to a blender and blend until smooth. Place half the cherry mixture in an airtight container and place in the fridge to chill. Reserve the remaining cherry mixture.
Place the biscuits and coconut in a food processor and process until the biscuits are finely crushed. Add the butter and process until well combined. Spoon the mixture over the base of the prepared pan. Use a flat-bottomed glass to spread and press the mixture evenly over the base of the pan. Place in the fridge for 30 mins to chill.
Meanwhile, place the boiling water in a heatproof jug. Sprinkle over the gelatine. Stir until gelatine completely dissolves. Add 1 tbs of the gelatine mixture to the reserved cherry mixture.
Place cream cheese, coconut cream and the remaining sugar in a clean food processor and process until smooth. Add the white chocolate and remaining gelatine mixture. Process until smooth.
Pour one-third of the cream cheese mixture over the biscuit base in the pan. Drizzle over half the cherry mixture and use a round-bladed knife to marble. Continue layering with the remaining cream cheese mixture and cherry mixture. Use a skewer to gently marble. Place in the fridge for 6 hours or until firm.
Transfer cheesecake to a serving platter. Spoon over whipped cream. Top with chocolate bar. Drizzle with the chilled cherry mixture to serve.
Serve with cherries and white chocolate curls.
Perfect curls: To make the chocolate curls, stir a little oil into melted chocolate, then spread over a clean work surface. Once set, scrape with a melon baller.