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How to make Cherry Ripe cheesecake

Yield = 8
Prep time: 0:30
Cook time: 0:05
Total time: 0:35

Ingredients

  • 200g chocolate ripple biscuits
  • 50g desiccated coconut
  • 100g butter, melted
  • 300g fresh cherries, pitted (see Note)
  • 250g cream cheese, at room temperature
  • 1/3 cup caster sugar
  • 300ml cream
  • Pink food colouring
  • 2 1/2 teaspoons gelatine
  • 100g dark chocolate
  • 20g butter, chopped

Method

  • Step 1 Using a food processor, process biscuits and desiccated coconut until a breadcrumb texture. Add melted butter and process until combined.
  • Step 2 Transfer to a 20cm (base measurement) springform pan and line base and side with biscuit mixture. Chill.
  • Step 3 Using a clean food processor, process cherries until smooth. Strain over a large bowl (you need 2/3 cup juice) and discard solids.
  • Step 4 Using an electric mixer fitted with a paddle, beat cream cheese and sugar until combined. Add cream and beat until combined. Heat cherry juice in microwave or in a small saucepan until warm. Sprinkle over gelatine and mix until dissolved (this will take 2-3 minutes). Add cherry mixture and food colouring to bowl. Beat until combined. Add a few more drops of colouring if you want a brighter pink. Pour into prepared pan. Chill for 6 hours or overnight.
  • Step 5 Place chocolate and extra butter in a small saucepan over low heat. Cook, stirring for 2-3 minutes or until melted and combined. Pour over chilled cheesecake. Spread with spoon. To get a flat surface, tap the pan several times on the benchtop and shake pan a few times. Chill for 1 hour or until chocolate is set. To cut, use a knife heated in hot water. Wipe knife clean between each cut.