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Double choc-cherry cheesecake
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Prep Time:
145 minutes
Cook Time:
50 minutes
Total Time:
195 minutes
Indulge in the ultimate chocolate cherry cheesecake perfection.
Ingredients:
  • 250g packet Choc Ripple biscuits, halved
  • 125g butter, melted
  • 2 x 250g packets cream cheese, softened
  • 141.90 gm caster sugar
  • 3 eggs
  • 200g dark chocolate, melted, cooled
  • 415g can stoneless black cherries in
  • syrup, drained
  • icing sugar mixture, to serve
Instructions:
  • Preheat your oven to 160°C/140°C fan-forced and grease a 6cm-deep, 20cm round springform pan. Blend biscuits until they resemble breadcrumbs, then add butter and blend until just combined. Press the mixture evenly over the base and sides of the pan, then chill in the refrigerator while preparing the filling.
  • In an electric mixer, whip cream cheese and sugar until velvety. Add eggs one by one, mixing well after each addition. Slowly incorporate chocolate until smooth. Gently fold in half of the cherries. Transfer mixture to the prepared pan and set it on a baking tray.
  • Bake for 50 minutes or until just set, then cool in the oven with the door slightly ajar. Refrigerate until chilled, top with remaining cherries, dust with icing sugar, and serve.

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