Cherry ripe cheesecake

This decadent cheesecake is the perfect combination of cherry, coconut and chocolate. It’s an irresistibly delicious and festive dessert.

16

30m

Note: + Cooing & 6 1/2 hours setting time

10m

Ingredients

  • 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

Method

STEP 1

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.

STEP 2

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.

STEP 3

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.

STEP 4

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.

STEP 5

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.

STEP 6

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.

Dietary information

Egg-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.