Cherry ripe choc cheesecake

Infused with rich dark chocolate, crushed biscuits, cherry ripe bars and sour morello cherries, this enticing cheesecake dusted with cocoa is almost too good to share.

  • 1 hr 30 mins preparation
  • Serves 12
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Cherry ripe choc cheesecake
  • 150 gram plain chocolate biscuits
  • 75 gram butter, melted
  • 1 cup (200g) drained morello cherries, plus extra, to decorate
  • 500 gram cream cheese, softened
  • 1/3 cup (75g) caster sugar
  • 2 eggs
  • 200 gram dark chocolate, melted
  • 150 gram cherry ripe bars, chopped
  • 300 millilitre thickened cream, whipped, for serving
  • cocoa, for serving


Cherry ripe choc cheesecake
  • 1
    Grease a 24cm round springform pan.
  • 2
    Process biscuits until fine. Add butter, process until combined. Press mixture over base of pan. Place pan on oven tray; refrigerate for 30 minutes.
  • 3
    Preheat oven to 160°C (140°C fan-forced). Place cherries on absorbent paper. Beat the cheese and sugar in a medium bowl with an electric mixer until smooth; beat in eggs, one at a time. Gradually beat in cooled chocolate; stir in Cherry Ripe and cherries.
  • 4
    Spread filling into pan; bake for about 50 minutes. Cool in oven with door ajar.
  • 5
    Refrigerate cheesecake for 3 hours or overnight. Serve cheesecake topped with whipped cream, dust with cocoa and scatter with extra morello cherries.


Not suitable to freeze or microwave.