Are you ready to elevate your dessert game with a masterpiece that’s as delightful to look at as it is to eat? Let’s dive into creating a Cherry Ripple Cheesecake that promises a symphony of flavors, perfectly balanced between the tangy sweetness of cherries and the rich, comforting crunch of a chocolate cookie crust. This recipe is not just a dessert; it’s an experience, a celebration of indulgence that’s sure to impress at any gathering or just when you need that special treat to brighten your day.
Ingredients
For the Cherry Sauce:
- 1 3/4 cups (250 g) cherries, halved and pitted
- 2 tbsp granulated sugar
For the Oreo Crust:
- 33 (380 g) Oreo cookies
- 1/3 cup (65 g) brown sugar
- 1/2 cup (125 g) unsalted butter, melted
For the Cheesecake:
- 3 blocks (750 g) cream cheese, softened
- 1/2 cup (105 g) caster sugar
- 1/4 cup (60 g) sour cream
- 2 tbsp powdered sugar
- 1/2 cup (105 g) milk powder
- 1 tbsp vanilla extract
- 1 1/4 cup (300 ml) heavy cream
- Extra cherries to serve
Directions
Cherry Sauce:
- In a large saucepan, combine the cherries and granulated sugar. Cook over medium heat until the mixture begins to boil. Then, turn up the heat to high and continue stirring for 5 minutes. Allow the sauce to cool to room temperature before blending it until smooth.
Oreo Crust:
- Grease a 20cm springform pan and line it with baking paper for easy removal. In a food processor, pulse the Oreo cookies and brown sugar until you have fine crumbs. Blend in the melted butter until the mixture is well combined.
- Firmly press this crumb mixture into the bottom of your prepared pan. Chill in the refrigerator for 30 minutes to set.
Cheesecake:
- In a large bowl, beat the cream cheese until it’s fluffy and smooth. Add in the caster sugar, sour cream, powdered sugar, milk powder, and vanilla extract. Mix everything together until well combined.
- In a separate bowl, whip the heavy cream to stiff peaks. Gently fold this into your cheese mixture to incorporate fully.
- Pour half of the cheesecake mixture over the crust. Drizzle with some of the cherry sauce and use a skewer or knife to create a swirl pattern. Repeat with the remaining mixture and more cherry sauce.
- Chill the cheesecake in the refrigerator for 6-8 hours, or until it’s firm and set.
Serving and Storage
Serve this gorgeous cheesecake with a few fresh cherries on top for an added touch of elegance. Each slice reveals a beautiful ripple effect that’s sure to wow your guests. This cheesecake can be stored in the refrigerator for up to 3 days, making it a perfect make-ahead dessert for any occasion.
Nutritional Information
- Prep Time: 20 minutes
- Cooking Time: 10 minutes
- Total Time: 4 hours 10 minutes
- Calories: 613 kcal per serving
- Servings: 8
Indulge in the creamy, dreamy delight of this Cherry Ripple Cheesecake and let every bite take you on a journey of delectable flavors. Whether you’re celebrating a special occasion or simply treating yourself, this cheesecake is the perfect choice. Enjoy the process of creating it and even more so, the pleasure of devouring it!
