9 February 2007

Cherry ripe cheesecake


This is the very first post I'm making here. I'd like to start it with one of the best cheesecake I've ever made. It's also very special to me 'cos it'll always remind me of the first real Christmas in my life.

The recipe is from an old issue of Australian Women's Weekly.


CHERRY RIPE CHEESECAKE


CRUST

250g packet chocolate ripple biscuits, finely crushed
1 cup desiccated coconut
1/2 cup sweetened condensed milk
100g butter, melted
65g Cherry Ripe bar, chopped, to decorate

FILLING

4 x 65g Cherry Ripe bars, chopped
1/2 cup caster sugar
1/2 cup thickened cream
3 drops pink food colouring
2 x 250g packets cream cheese, chopped, at room temperature

  1. In a medium bowl, combine biscuit crumbs, coconut, condensed milk and butter.
  2. Press mixture firmly onto base and sides of a 22cm springform pan, using a flat-bottomed glass. Chill 20 minutes, until firm.
  3. FILLING. Meanwhile, in a medium saucepan, melt Cherry Ripe over low heat 4-5 minutes, until smooth. Add sugar, cream and colouring, stirring over heat until well combined. Cool.
  4. In a small bowl, using an electric mixer, beat cream cheese until smooth. Beat in Cherry Ripe mixture until combined.
  5. Pour mixture into prepared shell. Chill for 3 hours, or overnight, until firm. Serve topped with chopped Cherry Ripe bar.

1 comment:

Roger said...

Cherryripe and cheesecake a combination that works, pure indugence!!!