Syrupy Cherry Cheesecake


  • 250g phili cream cheese
  • 200 g of choc ripple biscuits
  • ½ pkt gingernut biscuits
  • 1 tin cherries
  • 60g butter
  • 1¼ cup castor sugar
  • ½ cup cream
  • 1 egg


Crumble all biscuits into bowl to resemble breadcrumbs, melt butter and pour into biscuits and mix. Press into springform tin. Into a large bowl combine with mixer, phili cheese, cream, ½ cup of sugar and egg. Pour into tin. Bake in 150 degree oven for ½ hour or when top appears to be slightly set. Take out and allow to cool slightly. Drain cherries and arrange on top. With reserved cherry juice cook on stove top over med heat with 2/3 cup sugar. (2/3 sugar to 1 juice). Boil and reduce until thick and slightly sticky. Cool. Pour cherry juice over arranged cherries on top of cheesecake and bake for a further 45 mins. Allow to cool in oven for approx 1 hour.

Best enjoyed semi frozen with fresh cream