Celebrate Christmas in style with our cherry ripple cheesecake recipe. Featuring a chocolate biscuit base and cherry swirls on top, this impressive dessert will wow your guests. Even better, it requires only 20 minutes of preparation.
Cherry season is short and sweet so make the most of them while you can. Delicious fresh cherries make any dessert more festive and this one's a real show stopper. First you want to grease the base and sides of a 20cm springform pan. For the base of the cheesecake, I'm using plain chocolate biscuits and Oreos. And you just want to process the biscuits until they're finely crushed. And then just add some melted butter to help the crumbs stick together. To avoid a dry, crumbly base, make sure that the butter's evenly mixed through the biscuit. It should clump together when you squeeze it. Now we're going to spoon the mixture into the pan. Try and get a nice, even base. And we're going to use a straight-sided glass to help get the crumbs up the side of the pan. Just press it. Try and get the glass right into the corners. And then you just pop it in the fridge for about half an hour to chill. For the cherry puree, you need to pit some cherries. I'm going to show you a great hack if you don't have a cherry pitter using a chopstick. All you have to do is place a hole in the top of the cherry and then turn it over to the base and then push the chopstick through. Now you need to cook down the cherries in a saucepan with some sugar and some water. And I'm just going to stir that to dissolve the sugar. It'll take a couple of minutes. Turn up the heat and keep cooking for about five minutes. The cherries are ready when they're tender and the syrup has reduced by half. Turn it off and let it cool before you blend it into a puree. So now that my cherries have cooled down, I'm going to blend them to a puree. Let's preheat the oven to 150 degrees Celsius. Onto the cheesecake filling. Put cream cheese and sugar into the food processor. And you just want to process that until it's smooth. Next we're going to add some melted white chocolate, some vanilla yoghurt.....and some sour cream. Process until smooth and then add your eggs. You just want to process it until it's all combined. Now we're going to add half the cherry puree and we're going to process it until it's well combined. The base is nice and chilled now so I'm going to add half the filling to the base. And then we're going to swirl through half the cherry puree that's remaining. And then I'm just going to marble it through the cheesecake. And just repeat with the remaining cheesecake filling. And marble with the remaining puree. And then we're going to pop this in the oven for about an hour to bake. Once it's cooked, leave the cheesecake to cool in the oven for two hours. Once the cheesecake's cold, we're just going to transfer it to the fridge to chill. To serve the cheesecake, all you have to do is remove it from the pan and place it on a serving plate. And then just top with some fresh cherries. This cherry ripple cheesecake is a great way to use in-season cherries. For more cheesecake inspiration, don't miss our perfect New York cheesecake video here.
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Method
Step 1
Grease the base and side of a 20cm (base measurement) springform pan and line with baking paper.
Step 2
Place combined biscuits in a food processor and process until finely crushed. Add the butter and process until well combined. Spoon into the prepared pan and use a straight-sided glass to spread and press the biscuit mixture over the base and side. Place in the fridge for 30 mins to chill.
Step 3
Meanwhile, combine the cherry, sugar and 2 tbs water in a medium saucepan over medium heat. Cook for 2 mins or until the sugar dissolves. Increase heat to high. Cook, stirring, for 5 mins or until cherry is tender and syrup reduces by half. Set aside to cool. Transfer to a blender and blend until smooth.
Step 4
Preheat oven to 150°C. Place the cream cheese and extra sugar in a clean food processor and process until smooth. Add the eggs and process until smooth. Add the white chocolate, yoghurt and sour cream and process until smooth. Add half the cherry puree and process until smooth.
Step 5
Pour half the cream cheese mixture into prepared pan. Spoon over half the remaining cherry puree. Gently marble with a spoon. Pour over the remaining cream cheese mixture. Spoon over remaining cherry puree. Gently marble.
Step 6
Bake for 1 hour or until just set. Turn oven off. Leave the cheesecake in oven, with the door ajar, for 2 hours to cool. Transfer to the fridge to chill.
Step 7
Place the cheesecake on a serving platter. Top with extra cherries and cut into wedges to serve.
Celebrate Christmas in style with our cherry ripple cheesecake recipe. Featuring a chocolate biscuit base and cherry swirls on top, this impressive dessert will wow your guests. Even better, it requires only 20 minutes of preparation.
Method
Step 1
Grease the base and side of a 20cm (base measurement) springform pan and line with baking paper.
Step 2
Place combined biscuits in a food processor and process until finely crushed. Add the butter and process until well combined. Spoon into the prepared pan and use a straight-sided glass to spread and press the biscuit mixture over the base and side. Place in the fridge for 30 mins to chill.
Step 3
Meanwhile, combine the cherry, sugar and 2 tbs water in a medium saucepan over medium heat. Cook for 2 mins or until the sugar dissolves. Increase heat to high. Cook, stirring, for 5 mins or until cherry is tender and syrup reduces by half. Set aside to cool. Transfer to a blender and blend until smooth.
Step 4
Preheat oven to 150°C. Place the cream cheese and extra sugar in a clean food processor and process until smooth. Add the eggs and process until smooth. Add the white chocolate, yoghurt and sour cream and process until smooth. Add half the cherry puree and process until smooth.
Step 5
Pour half the cream cheese mixture into prepared pan. Spoon over half the remaining cherry puree. Gently marble with a spoon. Pour over the remaining cream cheese mixture. Spoon over remaining cherry puree. Gently marble.
Step 6
Bake for 1 hour or until just set. Turn oven off. Leave the cheesecake in oven, with the door ajar, for 2 hours to cool. Transfer to the fridge to chill.
Step 7
Place the cheesecake on a serving platter. Top with extra cherries and cut into wedges to serve.
