Cherry Ripe cheesecake
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Time to make:
1 min, prep 25 mins, cook 1 hr, plus 4 hrs cooling
$1.75 per serve
(at time of publication)
Full ingredients list:
- 12 light chocolate biscuits
- 440g extra-light cream cheese
- 375g low-fat ricotta
- 1/4 cup pure icing sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 200g pitted frozen cherries
- 2 x 52g Cherry Ripe bars, chopped
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 160°C. Grease and line the base and sides of a 22cm springform cake tin. Arrange biscuits in base of tin in a single layer, trimming to fit.
Step 2 Place cream cheese, ricotta, sugar and vanilla into a food processor. Process until smooth. Add eggs. Process until combined. Transfer to a large bowl. Stir in cherries and half the chopped Cherry Ripe.
Step 3 Pour filling into prepared pan. Smooth top. Bake for 1 hour or until just set in centre. Turn oven off, leaving door slightly ajar. Leave cheesecake in oven for a minimum of 4 hours to cool.
Step 4 When completely cool, remove cheesecake from pan. Top with remaining Cherry Ripe.
About this recipe
First published: December 2009