Ingredients
250g chocolate biscuits
(I used chocolate covered teddy bears)
125g butter
melted
85g raspberry jelly crystals
⅓ cup boiling water
500g cream cheese
2 cups thickened cream
170g cherry Ripe candy bars
diced
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Contains Nuts
Contains Soy
Equipment
- 1 springform tin
- 1 food processor
- 1 electric beater
Instructions
- Grease a springform tin liberally with canola spray.
- Crush the biscuits in a food processor until they resemble fine crumbs. Add the melted butter and blend until combined. Press into the prepared springform pan.
- Dissolve jelly crystals in boiling water. Soften the cream cheese with an electric beater then gradually add the jelly, beat until smooth.
- Fold through thickened cream and Cherry Ripe pieces. Pour onto crust, cover with cling wrap and chill until set.
Notes
Tip
This cheesecake recipe will set in about 2 hours but it tastes better if it’s left overnight.
Variation
If you can’t get your hands on Cherry Ripe bar you may be able to find some other type of cherry-chocolate bar that will do the job.
