Chilled Cherry Ripe Cheesecake

This divine sweet chilled cheesecake is a perfect dessert or with afternoon tea.

Ingredients serve 8 - 10

Base

140 g biscuit crumbs

70 g melted butter

Cheese filling

8 g gelatin leaves

250 g cream

400 g cream cheese

100 g caster sugar

2 finely chopped Cherry Ripe bars (100g)

60 ml Malibu

50 g toasted shredded coconut

30 g shredded dark chocolate

Method

Line a 20 cm spring form tin with greaseproof baking paper. Place biscuit crumbs and melted butter in a bowl and combine. Spread the crumb mixture evenly in the bottom of the tin and press firmly. Place the tin in the fridge until set. Place the gelatin in a bowl with cold water. Place cream in a mixing bowl and whisk until thickened to soft peak. Place cream cheese and sugar in another mixing bowl, whisk with an electrical mixer for approx. 3 minutes until mixture is evenly soft and fluffy. Squeeze the excess water from the gelatin leaves and heat gelatin until melted. Mix gelatin and Malibu in the cream cheese combination until incorporated. Fold the whipped cream evenly into the mixture. Add the chopped Cherry Ripe and blend evenly. Spread the finished cheese mixture evenly in the cake tin on top of the crumb base. Drizzle the coconut and chocolate evenly on top of the cheesecake. Allow cooling in the fridge for at least 2 hours before removing from the tin. Place cheesecake on a serving plate before cutting and serving.

Note: Try shaving fresh coconut for the topping instead of toasted coconut and for dessert serve the cheesecake with a mango coulis and freshly whipped cream.