Cherry Ripe Cheese Cake
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My husbands favourite chocolate is cherry ripe and I would make this cheecake for hus birthday although I haven't made it for awhile.
Even those who don't like cherry ripe love this.
I also make a cherry ripe icecream cake.
NOTES
An alternative idea is to make a dozen little cheesecakes by greasing a muffin tray and repeat the above process. Great for kids and easy snacks! Store in the fridge in an airtight container.
Even those who don't like cherry ripe love this.
I also make a cherry ripe icecream cake.
Ingredients
- 200 g butternut snap biscuits
- 1/3 cup desiccated coconut
- 80 g butter melted
- 250 g cream cheese home brand is good
- 1/3 cup fresh lemon juice
- 395 g condensed milk
- 3 tsp gelatine powder
- 1/4 cup hot water
- 300 ml thickened cream
- 110 g Cherry Ripe chocolate bar chopped
Method
- Preheat oven to 180 C or 160 fan-forced
- Lightly grease a round cake pan and line with baking paper, leaving some paper sticking out.
- Place biscuits in a food processor and process until fine.
- Transfer to a bowl and stir in coconut and butter.
- Press into the base of the pan and bake for 10-12 minutes. Allow to cool.
- Beat cream cheese, lemon juice and condensed milk until smooth and combined.
- Fold in the gelatine mixture.
- Beat the cream in a separate bowl until soft peaks form, then fold in the Cherry Ripe.
- Combine both mixtures and pour onto chilled biscuit base. Chill until set.
- Remove cheesecake from pan by gently pulling at paper and place on a serving plate.
NOTES
An alternative idea is to make a dozen little cheesecakes by greasing a muffin tray and repeat the above process. Great for kids and easy snacks! Store in the fridge in an airtight container.
