Cherry Cheesecake
Ready In: 40 mins
Serves: 6-8
Ingredients
- 125 g chocolate ripple biscuits, finely crushed (plain un-iced chocolate cookies)
- 60 g butter, melted
- 1 (425 g) can pitted black cherries
- 1 (3 1/2ounce) packet cherry gelatin (Jell-o)
- 3⁄4 cup boiling water
- 250 g cream cheese
- 1⁄4 cup caster sugar (superfine sugar)
- 1 cup evaporated milk, well chilled
- 4 teaspoons lemon juice
- 4 teaspoons kirsch liqueur
- 4 teaspoons arrowroot (corn starch) or 4 teaspoons cornflour (corn starch)
- 4 teaspoons kirsch liqueur, extra
- 4 teaspoons caster sugar, extra
- whipped cream
Directions
- Preheat oven to 180°C.
- Combine crushed biscuits and melted butter; mix well.
- Press over the base of a 20cm spring form pan.
- Bake for 10 minutes.
- Cool.
- Drain cherries, reserve juice.
- Dissolve jelly in the boiling water then cool.
- Beat cream cheese and sugar until light and fluffy.
- Add cooled jelly and mix well.
- Whip evaporated milk until thick, add lemon juice, kirsch and jelly mixture beating constantly.
- Fold in cherries, pour into prepared crumb crust and chill for at least 6 hours.
- Blend arrowroot with reserved cherry juice (about 3/4 cup).
- Bring to the boil stirring constantly.
- Remove from the heat, add the extra kirsch and caster sugar.
- Cool.
- Spoon over the top of the cheesecake.
- Just before serving, decorate with whipped cream.
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