Cherry Ripe Chocolate Cheesecake

dessert

Make sticky toffee pudding even better, add caramel apples

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Servings

12 Servings

Prep time

25 Minutes

Cooking Time

55 Minutes

Calories

--- Kcal

Ingredients

  • 1.5 pkts choc ripple biscuits
  • 75g butter melted
  • 2x 250g pks cream cheese softened
  • 100g sugar
  • 2 eggs
  • 3/4 cup (160g) sour cream
  • 200g dark eating chocolate
  • 2 x 85 Cherry Ripe chocolate bars chopped coarsely
  • 425g can seeded black cherries in syrup, drained.

Directions

  1. Line a 20 x 30 cm lamington pan with baking paper
  2. Process biscuits until fine. Add butter, process until combined. Press mixture over base of pan. Refrigerate for 30 minutes.
  3. Preheat oven to 160°C (140°C fan-forced).
  4. Beat the cheese, sour cream and sugar in a medium bowl with an electric mixer until smooth; beat in eggs, one at a time. Gradually beat in cooled chocolate; stir in Cherry Ripe and cherries.
  5. Spread filling into pan; bake for about 50 minutes. Cool in oven with door ajar.
  6. Refrigerate cheesecake for 3 hours or overnight.