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White choc cheesecake with port syrup cherries
White choc cheesecake with port syrup cherries
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Prep Time:
545 minutes
Cook Time:
15 minutes
Total Time:
560 minutes
Port-infused cherry cheesecake; no-bake, perfect for sunny December days.
Ingredients:
  • Melted butter, to grease
  • 1 x 250g pkt plain sweet biscuits (such as Arnott's Nice)
  • 150g butter, melted
  • 200g Dream white chocolate, finely chopped
  • 2 x 250g pkts cream cheese, at room temperature
  • 1 x 395g can sweetened condensed milk
  • 375ml (1 1/2 cups) thickened cream
  • 185ml (3/4 cup) port
  • 155g (3/4 cup) caster sugar
  • 750g fresh cherries, pitted
Instructions:
  • Grease a 22cm springform pan using melted butter and line the base with non-stick baking paper.
  • Crush biscuits in a food processor until finely ground. Add butter and process until combined. Press mixture into prepared pan using a spoon. Chill in the fridge until needed.
  • Melt chocolate in a bowl over simmering water, ensuring the bowl doesn't touch the water. Stir with a metal spoon until smooth. Let it cool for 5 minutes.
  • Combine cream cheese, condensed milk, and cream in a food processor until smooth. Mix in the chocolate until well combined. Pour the mixture over the biscuit base and level the top. Freeze for 8 hours until firm.
  • To prepare the port syrup cherries, combine port and sugar in a saucepan over low heat. Stir for 5 minutes until sugar dissolves, then bring to a boil and simmer for 5-6 minutes until slightly thickened. Add cherries and cook for 3-4 minutes until softened. Let cool for 30 minutes before using.
  • Allow the cheesecake to thaw at room temperature for 40 minutes. Slice into wedges and enjoy with the port syrup cherries.

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