Cherry Cheesecake Recipe

Name: Cherry Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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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.

Cherry Cheesecake

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