Chocolate Baking Dessert

'Cherry ripe' cheesecake

Name: Cherry ripe cheesecake recipe
Yield: 12
Ingredients: 266g biscuit; 70g unsalted butter, melted and cooled; 20.00 ml cocoa powder; 100g dark chocolate (in bar/block form); 300ml thickened cream; 50g caster sugar; 50g fresh coconut pieces or coconut chips (optional); 300g cream cheese, at room temperature; 400ml can coconut cream, at room temperature; 100g caster sugar; 400ml pure cream; 5 platinum-strength gelatine leaves, soaked in cold water for 5 minutes; 50ml coconut rum (optional); 300g pitted cherries (fresh or frozen); Finely grated zest and juice of 1 orange; 80g caster sugar; 50.00 ml kirsch or cherry liqueur (optional)

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by Aoife Noonan

CHEF

Oct 17, 2024

The iconic Australian chocolate bar gets a transformation in this cherry ripe cheesecake. Bold flavours rule in this delicious dessert with a splash of coconut rum mixed in with the velvety cream cheese and coconut cream filling, as well as a little helping of cherry liqueur in the decadent cherry compote which oozes off the freshly whipped cream and coconut icing. The cherry ripe has just gotten chic.

Recipe note: Begin this recipe at least 6 hours ahead. You’ll need a 22cm springform pan.

1 (266g) packet dark chocolate digestive biscuits (we used McVitie’s)
70g unsalted butter, melted and cooled
1 tbs cocoa powder
100g dark chocolate (in bar/block form)
300ml thickened cream
50g caster sugar
50g fresh coconut pieces or coconut chips (optional)

Filling

300g cream cheese, at room temperature
400ml can coconut cream, at room temperature
100g caster sugar
400ml pure cream
5 platinum-strength gelatine leaves, soaked in cold water for 5 minutes
50ml coconut rum (optional)

Cherry compote

300g pitted cherries (fresh or frozen)
Finely grated zest and juice of 1 orange
80g caster sugar
2 1/2 tbs kirsch or cherry liqueur (optional)

Method

1.

Grease a 22cm springform pan and line base with baking paper.
2.

Place the biscuits in a food processor and whiz to a powder. Add melted butter and cocoa and whiz until combined. Spoon into prepared pan and press into base and halfway up the side, packing down to ensure a smooth, even layer. Chill for at least 30 minutes.
3.

For the filling, place the cream cheese in a stand mixer fitted with the whisk attachment and whisk until smooth. Add the coconut cream and sugar and whisk until combined.
4.

Place 100ml of the cream in a small saucepan and bring to a simmer. Drain and squeeze out the water from the soaked gelatine leaves and add to the hot cream. Whisk to dissolve. Pour the hot cream into the coconut cream cheese mixture and whisk well. Add the coconut rum, if using, and whisk to combine.
5.

In a large bowl, whisk the remaining 300ml cream to soft peaks and gently fold into the cream cheese mixture. Pour into prepared pan and chill for 4 hours, or overnight, to set.
6.

Meanwhile, for the cherry compote, place the cherries, orange zest and juice and sugar in a medium saucepan over low heat. Cook for 10 minutes, or until cherries have burst and the sauce has reduced and become syrupy. Remove from heat and add the kirsch or cherry liqueur, if using. Set aside to cool completely, then chill in the fridge until ready to serve.
7.

To make the chocolate curls, the chocolate needs to be softened slightly in the microwave first. Put chocolate bar on a microwave-proof plate and melt in the microwave for 10-second bursts. Check after each burst. If the edges have the slightest hint of melting, it’s ready. Using a vegetable peeler, carefully shave curls of chocolate along the side length of the bar. Keep chocolate curls in an airtight container in the fridge until ready to serve.
8.

In a large bowl, whisk thickened cream and caster sugar to soft peaks. Chill until ready to serve.
9.

Transfer the cheesecake to a serving plate. Top with the whipped cream and coconut pieces (if using), and spoon the cherry compote on top. Decorate with chocolate curls to serve.