- 250g plain chocolate biscuits (see notes)
- 80g butter, melted
- 1/3 cup boiling water
- 2 teaspoons powdered gelatine
- 250g cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup caster sugar
- 1 teaspoon vanilla bean paste
- 1/2 cup thickened cream, whipped
- 200g fresh cherries, pitted, quartered
- 300g fresh cherries, pitted
- 3/4 cup caster sugar
- 1 cup sour cherry nectar (see notes)
- 1 tablespoon powdered gelatine
Grease a 6cm deep, 20cm (base) square cake pan. Line base and sides with baking paper, extending paper 5cm above edges of pan.
Place biscuits in a food processor. Process until coarse crumbs. Add butter. Process until just combined. Press biscuit mixture evenly over base of prepared pan. Refrigerate for 30 minutes.
Place boiling water in a heatproof bowl. Sprinkle over gelatine. Whisk until dissolved. Set aside for 15 minutes to cool.
Using an electric mixer, beat cream cheese, sour cream, sugar and vanilla until smooth and combined. Beat in gelatine mixture (see notes). Fold in whipped cream, then cherries. Pour over biscuit base. Refrigerate for 2 hours or until set.
Make Cherry jelly: Place cherries, sugar, nectar and 1/2 cup cold water in a saucepan over medium heat. Cover. Bring to a simmer. Simmer, partially covered, for 8 minutes or until cherries have softened. Cool for 5 minutes. Transfer mixture to a food processor. Process until smooth. Strain mixture through a muslin-lined sieve. Discard solids. Add gelatine to liquid. Stir until dissolved. Cool for 15 minutes.
Pour jelly mixture over cheesecake mixture. Refrigerate for 2 to 3 hours or until set. Cut into 12 pieces. Serve.
Amount Per Serving Calories 239Total Fat 23.9gSaturated Fat 15.3gCholesterol 56mgSodium 219mgCarbohydrates 45.7gFiber 0.6gProtein 4.8g