- 125g plain chocolate biscuits
- 75g butter, melted
- 425g can seeded black (or red) cherries in syrup, drained
- 500g cream cheese, softened
- 75g caster sugar
- 2 eggs
- 200g dark chocolate
- 3 Cherry Ripe bars (55g each)
Note: Cherry Ripe bars can be replaced with a mix of glacé cherries and desiccated coconut.
Grease 24cm springform cake tin, line it with baking paper. Process biscuits until fine. Add
melted butter, process until just combined. Press biscuit mixture evenly over base of the cake
tin, cover, refrigerate about 30mins or until firm. Preheat oven to 180C.
Place cheese and sugar in a medium bowl, beat until smooth. Beat in eggs, one at a time.
Add melted and cooled chocolate into the cheese mixture, gradually beat in until combined.
Drain cherries and place them on absorbent paper. Coarsely chop Cherry Ripe bars. Gradually
stir in Cherry Ripe into chocolate cheese mixture.
Stir in cherries. Mix well, ensuring that cherries and Cherry Ripe are well incorporated. Spread
filling into the tin.
Bake the cheesecake for about 50mins. Cool in the oven with door ajar. Refrigerate the cake
3 hours or overnight. Prepare dark chocolate curls and decorate the cake if desired.