Cherry Ripe Cheesecake Recipe

Name: Cherry Ripe Cheesecake
Prep time: 40 min
Cook time: 25 min
Total time: 15 min
Ingredients: 200 g butternut snap biscuits; 1/3 cup desiccated coconut; 80 g butter melted; 250 g cream cheese; 1/3 cup fresh lemon juice; 395 g condensed milk; 3 tsp gelatine powder; 1/4 cup hot water; 300 ml thickened cream; 110 g Cherry Ripe chocolate bar chopped

Ingredients

200 g butternut snap biscuits
1/3 cup desiccated coconut
80 g butter melted
250 g cream cheese
1/3 cup fresh lemon juice
395 g condensed milk
3 tsp gelatine powder
1/4 cup hot water
300 ml thickened cream
110 g Cherry Ripe chocolate bar chopped

PREP TIME 40m	COOK TIME 25m	TOTAL TIME 15m

Instructions

Preheat oven to 180 C.
Lightly grease a round cake pan and line with baking paper, leaving some paper sticking out.
Place biscuits in a food processor and process until fine.
Transfer to a bowl and stir in coconut and butter.
Press into the base of the pan and bake for 10-12 minutes. Allow to cool.
Beat cream cheese, lemon juice and condensed milk until smooth and combined.
Fold in the gelatine mixture.
Beat the cream in a separate bowl until soft peaks form, then fold in the Cherry Ripe.
Combine both mixtures and pour onto chilled biscuit base. Chill until set.
Remove cheesecake from pan by gently pulling at paper and place on a serving plate.