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Cherry Ripe cheesecake

Cherry Ripe cheesecake
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Serving Size: Serves 10 or more
Cooking time: Less than 30 minutes
Course: Dessert
Cooking method: no-cook
Season: All year round

Cherry Ripe cheesecake
INGREDIENTS

250g packet chocolate ripple biscuits, finely crushed
1 cup desiccated coconut
½ cup sweetened
condensed milk
100g butter, melted
65g Cherry Ripe bar, chopped, to decorate
FILLING
4 x 65g Cherry Ripe bars, chopped
½ cup caster sugar
½ cup thickened cream
3 drops pink food colouring
2 x 250g packets cream cheese, chopped, at room temperature
METHOD

  1. In a medium bowl, combine biscuit crumbs, coconut, condensed milk and butter.

  2. Press mixture firmly onto base and sides of a 22cm spring-form pan, using a flat-bottomed glass. Chill 20 minutes, until firm.

  3. FILLING. Meanwhile, in a medium saucepan, melt Cherry Ripe over low heat 4-5 minutes, until smooth. Add sugar, cream and colouring, stirring over heat until well combined. Cool.

  4. In a small bowl, using an electric mixer, beat cream cheese until smooth. Beat in Cherry Ripe mixture until combined.

  5. Pour mixture into prepared shell. Chill for 3 hours, or overnight, until firm. Serve topped with chopped Cherry Ripe bar.



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