Rated 4.75 out of 5 based on 4 votes
- 200 g chocolate ripple biscuits (1 packet)
- 80 g melted butter
- 50 g desicated coconut
- 330 g cream cheese
- 500 g ricotta
- 1 cup cherry jam (if sugar free add 3 teaspoons honey to sweeten)
- 4 x eggs
- 1.5 Tbls cornflour mixed with 1.5 tbls water
- 75 g white chocolate buttons roughly chopped
- 150 g white chocolate, melted
- 315 g castor sugar
- 60 ml water
- 250 ml double cream
- 200 g pitted cherries (can use frozen or fresh)
Preheat oven to 165 degrees F.
Place biscuits in food processor until crushed, add melted butter and process until mixed. Mix in coconut. Press into base of buttered lined 24 cm springform cake tin. Refrigerate for 30 mins.
Process ricotta, cream cheese, jam (and honey if using) until smooth. Add just made water/cornflour mixture and eggs and process until smooth. Add chopped white chocolate and cooled melted white chocolate. Pour over base and bake for approx 60-90 mins (until set but wobbly in middle and golden around the edges). Turn off oven, leave cake in oven for an hour. Take out and place on wire rack to cool. Cake may crack on top but don’t worry-this allows the syrup to soak in!
Stir the sugar and water in a large saucepan over low heat for approximately 5 minutes, or until sugar is all dissolved. Increase heat and bring to the boil. Boil, don’t stir (and don’t worry) and brush the sides with a wet pastry brush to stop the sugar burning. Cook for about 20 minutes until it turns a dark golden color. Take off the heat and ad cream and cherries, stir through being careful as it may spatter when you add the liquid. Return to heat and stir on low heat for about 3-4 minutes until the cherries soften.
When ready to serve unspring the cake and place on plate. Spoon the cherries and syrup over the cake! YUM!
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That looks fantastic!
Wow, i want a piece of that!