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Cherry ripple cheesecake recipe
Cherry ripple cheesecake recipe
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
Indulge in a decadent chocolate cherry cheesecake, a festive showstopper for your Christmas feast!
Ingredients:
  • 250g pkt Arnott’s Choc Ripple biscuits
  • 137g pkt Oreo Chocolate biscuits
  • 125g butter, melted
  • 250g cherries, halved, pitted
  • 40.00 gm caster sugar
  • 500g cream cheese, softened
  • 110g caster sugar
  • 3 Free Range Eggs
  • 180g white chocolate, melted, cooled slightly
  • 280g yoghurt
  • 120g sour cream
  • Cherries, extra, to serve
Instructions:
  • Prepare a 20cm springform pan by greasing the base and sides and then lining it with baking paper.
  • Pulse biscuits in a food processor until finely crushed. Add butter and pulse until mixed. Press mixture into pan using a glass to evenly cover base and sides. Chill in the fridge for 30 mins.
  • In a saucepan over medium heat, mix cherries, sugar, and 2 tablespoons of water. Cook until sugar dissolves, then increase heat to high and cook until cherries are tender and syrup reduces by half, about 5 minutes. Let it cool, then blend until smooth in a blender.
  • Preheat your oven to 150°C. In a clean food processor, blend cream cheese and extra sugar until smooth. Incorporate eggs until smooth. Blend in white chocolate, yogurt, and sour cream until smooth. Mix in half of the cherry puree until smooth.
  • Layer half of the creamy cheesecake mixture into the pan. Drizzle half of the remaining cherry puree on top, then swirl gently with a spoon. Pour in the rest of the cheesecake mixture, followed by the remaining cherry puree. Swirl gently again to marble the mixture.
  • Bake the cheesecake until just set, approximately 1 hour. Turn off the oven and cool with the door ajar for 2 hours. Chill in the fridge.
  • Transfer the luscious cheesecake onto a beautiful serving platter, garnish generously with extra cherries, and slice into elegant wedges for a delightful presentation at the table.

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