Cherry Ripple Cheesecake

Embrace the festive combination of chocolate and cherries in this easy Cherry Ripple Cheesecake (RECIPE BELOW). It only takes 20 minutes to prep and looks so impressive.

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Cherry ripple cheesecake

Serves 16 Prep 20 mins
(+ chilling & 2 hours cooling time) Cooking 1 hour 10 mins

250g pkt Arnott’s Choc Ripple biscuits
137g pkt Oreo Chocolate biscuits
125g butter, melted
250g cherries, halved, pitted
2 tbs caster sugar
500g cream cheese, softened
½ cup (110g) caster sugar, extra
3 Coles Australian Free Range Eggs
180g white chocolate, melted, cooled slightly
1 cup (280g) vanilla-flavoured yoghurt
½ cup (120g) sour cream
Cherries, extra, to serve

1 Grease the base and side of a 20cm (base measurement) springform pan and line with baking paper.
2 Place combined biscuits in a food processor and process until finely crushed. Add the butter and process until well combined. Spoon into the prepared pan and use a straight-sided glass to spread and press the biscuit mixture over the base and side. Place in the fridge for 30 mins to chill.
3 Meanwhile, combine the cherry, sugar and 2 tbs water in a medium saucepan over medium heat. Cook for 2 mins or until the sugar dissolves. Increase heat to high. Cook, stirring, for 5 mins or until cherry is tender and syrup reduces by half. Set aside to cool. Transfer to a blender and blend until smooth.
4 Preheat oven to 150°C. Place the cream cheese and extra sugar in a clean food processor and process until smooth. Add the eggs and process until smooth. Add the white chocolate, yoghurt and sour cream and process until smooth. Add half the cherry puree and process until smooth.
5 Pour half the cream cheese mixture into prepared pan. Spoon over half the remaining cherry puree. Gently marble with a spoon. Pour over the remaining cream cheese mixture. Spoon over remaining cherry puree. Gently marble.
6 Bake for 1 hour or until just set. Turn oven off. Leave the cheesecake in oven, with the door ajar, for 2 hours to cool. Transfer to the fridge to chill.
Place the cheesecake on a serving platter. Top with extra cherries and cut into wedges to serve.

PER SERVE WITHOUT EXTRA CHERRIES
Energy 1804kJ/432 Cals (21%) Protein 7g (14%)
Fat 30g (43%) Sat Fat 18g (75%) Sodium 284mg (14%)
Carb 35g (11%) Sugar 27g (30%) Dietary Fibre 0.4g (1%)

GET AHEAD…Make the cheesecake up to
2 days ahead. Store, covered, in the fridge.
Oops, my base crumbled...
Make sure the biscuit crumbs are well processed with the melted butter – the mixture needs to clump together. If you have any dry biscuit crumbs, the base may crumble when you serve the cake.

Want more Christmas ideas? Check out our Christmas Entertaining Idea playlist https://www.youtube.com/watch?v=u-mxI_i7sKc&list=PL8rYS6B-sVuJe7BVYOnPR-IMig6DBMOwy, which includes:

Christmas rocky road:
https://www.youtube.com/watch?v=o3-b2EddnVI&list=PL8rYS6B-sVuJe7BVYOnPR-IMig6DBMOwy&index=52

Curtis Stone’s Christmas pavlova trifle:
https://www.youtube.com/watch?v=yjRUj9EEHW8&list=PL8rYS6B-sVuJe7BVYOnPR-IMig6DBMOwy&index=50

Easiest-ever Mint Ice Cream Bombe:
https://www.youtube.com/watch?v=gICxyotzTjk&list=PL8rYS6B-sVuJe7BVYOnPR-IMig6DBMOwy&index=47

Dairy-free mini raw mango cheesecakes:
https://www.youtube.com/watch?v=HldY5ILOZ-o&list=PL8rYS6B-sVuJe7BVYOnPR-IMig6DBMOwy&index=45

Видео Cherry Ripple Cheesecake канала Coles