This is a cheesecake with a difference and a refreshing change from the usual lemon and chocolate cheesecakes. The original recipe came from an Australian Womens Weekly cookbook. I have modified slightly for this version.
Hints & Tips
- Veg.
- Category: Baking - Desserts, Desserts, Vegetarian
Ingredients
- 250 grams Packet Chocolate Ripple Biscuits or Something Similar
- 75 grams Melted Butter
- 500 grams Marscapone Cheese
- 1/2 cup Caster Sugar
- 2 Eggs
- 200 grams Lindt 70% Cocoa Chocolate
- 200 grams Cherry Ripe Chocolate Bars, Chopped Coarsely
- 425 grams Tin Pitted Black Cherries in Syrup, Well Drained
Instructions
- Preheat oven to 180 degrees Celsius or 160 degrees for fan forced.
- Grease a deep 23cm or 25cm round springform cake tin and line the base and sides with baking paper.
- Process biscuits until mixture resembles breadcrumbs (or put in a Glad bag and bang with a rolling pin until biscuits are crumbly!!).
- Add butter and combine well. Press crumb mixture evenly over base of prepared tin.
- Cover and refrigerate for 30 minutes or until firm.
- Melt chocolate in a small saucepan over water at a low heat until chocolate has melted – allow to cool to room temperature.
- Beat marscapone cheese and sugar in a bowl until smooth. Add eggs one at a time, beating well between additions.
- Gradually beat in melted chocolate. Fold Cherry Ripes and drained cherries into cheesecake mixture.
- Place cake tin on an oven tray. Spread cheesecake mixture into cake tin.
- Bake for about 50 minutes or until set. Cool in oven with door ajar.
- Cover, refrigerate for 3 hours or overnight.
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