Cherry Cheesecake Recipe

Name: Cherry Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 125 g chocolate ripple biscuits, finely crushed (plain un-iced chocolate cookies); 60 g butter, melted; 1 (425 g) canpitted black cherries; 1 (3 1/2 ounce) packet cherry gelatin (Jell-o); ¾ cup boiling water; 250 g cream cheese; ¼ cup caster sugar (superfine sugar); 1 cup evaporated milk, well chilled; 4 teaspoons lemon juice; 4 teaspoons kirsch liqueur; 4 teaspoons arrowroot (corn starch) or 4 teaspoons cornflour (corn starch); 4 teaspoons kirsch liqueur, extra; 4 teaspoons caster sugar, extra; whipped cream

Servings: persons

125 g chocolate ripple biscuits, finely crushed (plain un-iced chocolate cookies)
60 g butter, melted
1 (425 g) canpitted black cherries
1 (3 1/2 ounce) packet cherry gelatin (Jell-o)
¾ cup boiling water
250 g cream cheese
¼ cup caster sugar (superfine sugar)
1 cup evaporated milk, well chilled
4 teaspoons lemon juice
4 teaspoons kirsch liqueur
4 teaspoons arrowroot (corn starch) or 4 teaspoons cornflour (corn starch)
4 teaspoons kirsch liqueur, extra
4 teaspoons caster sugar, extra
whipped cream

1
Preheat oven to 180C.
2
Combine crushed biscuits and melted butter; mix well.
3
Press over the base of a 20cm spring form pan.
4
Bake for 10 minutes.
5
Cool.
6
Drain cherries, reserve juice.
7
Dissolve jelly in the boiling water then cool.
8
Beat cream cheese and sugar until light and fluffy.
9
Add cooled jelly and mix well.
10
Whip evaporated milk until thick, add lemon juice, kirsch and jelly mixture beating constantly.
11
Fold in cherries, pour into prepared crumb crust and chill for at least 6 hours.
12
Blend arrowroot with reserved cherry juice (about 3/4 cup).
13
Bring to the boil stirring constantly.
14
Remove from the heat, add the extra kirsch and caster sugar.
15
Cool.
16
Spoon over the top of the cheesecake.
17
Just before serving, decorate with whipped cream.

1014

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 125 g chocolate ripple biscuits, finely crushed (plain un-iced chocolate cookies), 60 g butter, melted, 1 (425 g) canpitted black cherries, 1 (3 1/2 ounce) packet cherry gelatin (Jell-o), and more.

Yes, Cherry Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cherry Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions