We love cheesecakes and I have made quite a variety so far, and this Cherry Ripe Cheesecake is just another one to add to the delicious pile.
Cherry Ripe Cheesecake
This yummy cheesecake is just delicious, with the creamy filling filled with small pieces of cherry ripe. The chocolate drizzled on top just adds to the deliciousness!
After making the base with crumbled chocolate biscuits and melted butter, place it in the fridge to chill until you are ready to use it.
To make the cheesecake filling, you will need to beat cream cheese that has been allowed to come to room temperature with some sugar.
Slowly add the cooled gelatine mixture before folding through some diced cherry ripe bars and softly whipped cream. Pour this over the base and refrigerate until set.
I decorated with extra chopped cherry ripe bars and Flake bars and melted chocolate, though you could add glacè, fresh or frozen cherries if you wish.
More Cheesecake Recipes
- Rosella (Hibiscus) Cheesecake
- Raspberry and White Chocolate Cheesecake Slice
- Chocolate Cheesecake Slice
- Tim Tam Cheesecake
- Raspberry and White Chocolate Cheesecake
- Blueberry Cheesecake
- Caramilk Cheesecake Slice
- Mango Cheesecake
- Jelly Cheesecake Slice
- No Bake Lemon Cheesecake
- Mars Bar Cheesecake
- Anzac Cheesecake
Cherry Ripe Cheesecake
We love cheesecakes and I have made quite a variety so far, and this Cherry Ripe Cheesecake is just another one to add to the delicious pile.
Ingredients
Base
- 1 1/4 cups chocolate biscuit crumbs, about 200g
- 80 g butter melted
Cheesecake
- 500 g cream cheese, softened
- 1/4 cup caster sugar
- 1 cup cream, softly whipped
- 2 tsps gelatine dissolved in 1/4 cup boiling water
- 2 x52g cherry ripe chocolate bars, roughly chopped
Decorations
- extra cherry ripe bars for decoration
- 100 g milk or dark chocolate, melted
Instructions
- Grease and line a 20cm spring form pan.
- Crumbs biscuits, then add melted butter and mix until well combined.
- Press the crumbs evenly into the base of the prepared pan. Chill until ready.
- Beat the cream cheese and caster sugar with an electric mixer until smooth.
- Add the gelatine and mix until smooth.
- Fold through the cherry ripe bars and softly whipped cream.
- Pour the mixture over the prepared base.
- Chill for 2 hours or until set.
- Decorate with extra cherry ripe bar pieces.
- Melt the chocolate and drizzle over the top of the Cherry Ripe Cheesecake before serving.
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