Ingredients

The following ingredients have 10 Servings
  • 250 g plain chocolate biscuits
  • 100 g butter melted
  • 1 1/2 cups thickened cream
  • 2 tsp gelatine
  • 500 g cream cheese cubed softened
  • 3/4 cup CSR caster sugar
  • 200 g white chocolate buttons
  • 1/2 cup CSR caster sugar
  • 2 tbs water
  • 200 g cherries fresh
  • 2 tbs caster sugar *extra for dusting

Instruction

  • Place biscuits into a bowl of a food processor and pulse until fine crumbs have formed. Add melted butter, continue mixing until well combined. Press mixture into the base of a greased and lined 22 cm spring-form pan. Refrigerate until firm.
  • Combine ½ cup of the cream with chocolate buttons in a glass bowl and place over a saucepan of gently simmering water. Allow chocolate to melt, stirring until smooth. Dissolve the gelatine in ¼ cup boiling water, set aside.
  • Using electric beaters, whip remaining cream to soft peaks, set aside. Place cream cheese and sugar in the bowl of an electric mixer and beat until smooth. Add in the chocolate mixture and dissolved gelatine, mixing until smooth.
  • Fold whipped cream into the cream cheese mixture until well combined. Spoon over prepared base and chill for 2-3 hours until set.
  • For the cherries: place sugar and water in a saucepan and stir over low heat until sugar has dissolved. Continue to simmer a further several minutes until slightly reduced. Cool. Dip half of the cherries in sugar syrup and then into the sugar. Place on a cooling rack to set.
  • Just prior to serving, remove cheesecake from pan and decorate with the frosted and fresh cherries.