• 5servings
  • 20minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB2, B3, B9, B12, H, D
MineralsFluorine, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 125g plain chocolate biscuits - choc flavoured, not choc coated!

  2. 75g butter , melted

  3. 2 x 250g packets cream cheese (philadelphia), softened

  4. 1/3 cup (75g) caster sugar

  5. 2 eggs

  6. 200g dark eating chocolate , melted

  7. 2 x 85g cherry ripe chocolate bars, chopped coarsely

  8. 425g can seeded black cheeries in sytup, drained

Instructions Jump to Ingredients ↑

  1. Grease side of 25cm springform tin.

  2. Process biscuits until mixture resembles fine breadcrumbs. Add butter; process until just combined. Using one hand, press crumb mixture evenly over base of prepared tin. Cover and refrigerate 30 mins or until firm.

  3. Preheat oven to moderate 180C.

  4. Meanwhile, beat cheese and sugar in medium bowl with electric mixer until smooth; add eggs, one at a time, beating well between additions. Gradually beat in chocolate, fold Cherry Ripe and cherries into cheesecake mixture.

  5. Place tin on oven tray. Spread cheesecake mixture into tin over the biscuit base; bake in moderate oven about 50 mins or until set. Cool in oven with door ajar. Cover, refrigerate 3 hrs or overnight.


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