A dreamy combination perfect for summer entertaining.
Ingredients
- 250 g plain chocolate biscuits
- 100 g butter melted
- 1 1/2 cups thickened cream
- 2 tsp gelatine
- 500 g cream cheese cubed softened
- 3/4 cup CSR caster sugar
- 200 g white chocolate buttons
Frosted Cherries
- 1/2 cup CSR caster sugar
- 2 tbs water
- 200 g cherries fresh
- 2 tbs caster sugar *extra for dusting
Method
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Step 1Place biscuits into a bowl of a food processor and pulse until fine crumbs have formed. Add melted butter, continue mixing until well combined. Press mixture into the base of a greased and lined 22 cm spring-form pan. Refrigerate until firm.
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Step 2Combine ½ cup of the cream with chocolate buttons in a glass bowl and place over a saucepan of gently simmering water. Allow chocolate to melt, stirring until smooth. Dissolve the gelatine in ¼ cup boiling water, set aside.
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Step 3Using electric beaters, whip remaining cream to soft peaks, set aside. Place cream cheese and sugar in the bowl of an electric mixer and beat until smooth. Add in the chocolate mixture and dissolved gelatine, mixing until smooth.
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Step 4Fold whipped cream into the cream cheese mixture until well combined. Spoon over prepared base and chill for 2-3 hours until set.
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Step 5For the cherries: place sugar and water in a saucepan and stir over low heat until sugar has dissolved. Continue to simmer a further several minutes until slightly reduced. Cool. Dip half of the cherries in sugar syrup and then into the sugar. Place on a cooling rack to set.
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Step 6Just prior to serving, remove cheesecake from pan and decorate with the frosted and fresh cherries.
Recipe Notes
To decorate further, melt some additional white or dark chocolate and spread into a thin layer, cutting into shards once set.
Arrange these on top of the cheesecake amongst the cherries.
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