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Cherry Ripe cheesecake
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Prep Time:
30 minutes
Cook Time:
5 minutes
Total Time:
35 minutes
Decadent Black Forest cheesecake with chocolate, cherries, and coconut.
Ingredients:
  • 200g chocolate ripple biscuits
  • 50g desiccated coconut
  • 100g butter, melted
  • 300g fresh cherries, pitted (see Note)
  • 250g cream cheese, at room temperature
  • 70.95 gm caster sugar
  • 300ml cream
  • Pink food colouring
  • 7.50 gm gelatine
  • 100g dark chocolate
  • 20g butter, chopped
Instructions:
  • In a food processor, pulse biscuits and desiccated coconut until they resemble breadcrumbs. Pour in melted butter and pulse until mixture comes together.
  • Press the biscuit mixture into the base and sides of a 20cm springform pan and refrigerate until set.
  • In a clean food processor, blend cherries until smooth. Strain over a large bowl, collecting 2/3 cup juice and discarding any solids.
  • Beat the cream cheese and sugar together using an electric mixer fitted with a paddle until well combined. Mix in the cream until fully incorporated. Warm cherry juice in the microwave or a small saucepan. Stir the gelatine into the warm juice until completely dissolved (approximately 2-3 minutes). Combine the cherry mixture and food coloring in the mixing bowl and beat until fully mixed. Add more food coloring as needed for a brighter pink hue. Pour the mixture into the prepared pan and refrigerate for at least 6 hours or overnight.
  • In a small saucepan, gently heat chocolate and extra butter until melted and smooth, stirring constantly for 2-3 minutes. Drizzle the melted chocolate over the chilled cheesecake and spread evenly with a spoon. Tap the pan on the counter and gently shake to create a smooth surface. Place in the fridge for about 1 hour until the chocolate sets. For clean slices, use a knife warmed in hot water and wipe it clean after each cut.

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