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

  1. Using a food processor, process biscuits and desiccated coconut until a breadcrumb texture. Add melted butter and process until combined.

  2. Transfer to a 20cm (base measurement) springform pan and line base and side with biscuit mixture. Chill.

  3. Using a clean food processor, process cherries until smooth. Strain over a large bowl (you need 2/3 cup juice) and discard solids.

  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.

  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.


To prep


To cook







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