This great cheesecake recipe can be used with all sorts of seasonal fruit.
1 cup crushed Arnott's Chocolate Ripple
1 cup crushed Arnott's Ginger Nut
100g salted butter, melted
500g cream cheese, softened at room temperature
50ml lemon juice
2tspns gelatine, dissolved in 50ml of boiling water
200g white chocolate, melted
250g thickened cream, lightly whipped
1 cup fresh cherries, pitted and cut in half
* Cherry Coulis:
350g cherries, fresh pitted
100g caster sugar
1tbs lemon juice
Combine crushed biscuits and melted butter. Press into the base of a 22cm spring form pan. Refrigerate for one hour, until very cold and fully set.
Beat cream cheese, sugar and lemon juice with a paddle electric mixer. Stir in gelatine mixture. Fold in melted chocolate and lightly whipped cream. Fold through cut cherries.
Pour the filling on top of the refrigerated base, making sure the cherries are spread evenly throughout. Refrigerate for three hours. Top with whole pitted cherries and drizzle with cherry coulis.
Combine cherries, water, lemon juice and sugar in a saucepan and bring to the boil. Simmer for approximately 30 minutes until the cherries have formed a sauce. Blend with a stick blender. Allow to cool then serve with sliced cheesecake.
By: Chrissy Rob
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