White Choc Cheesecake With Port Syrup Cherries Recipe

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The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try White choc cheesecake with port syrup cherries Recipe. Enjoy our collection of Christmas dessert recipes and learn how to make White choc cheesecake with port syrup cherries.

November to January is the peak season for cherries, so lace them with port and serve atop an irresistible cheesecake. No need to use your panggangan – made in the fridge, this cake is perfect for warm December days.

Melted butter, to grease
1 x 250g pkt plain sweet biscuits (such as Arnott’s Nice)
150g butter, melted
200g Cadbury Dream white chocolate, finely chopped
2 x 250g pkts cream cheese, at room temperature
1 x 395g can sweetened condensed milk
375ml (1 1/2 cups) thickened cream

Port syrup cherries

185ml (3/4 cup) port
155g (3/4 cup) caster sugar
750g fresh cherries, pitted


Brush a 22cm (base measurement) springform pan with melted butter to grease. Line the base with non-stick baking paper.

Place biscuits in the bowl of a food processor and process until finely crushed. Add butter and process until combined. Transfer the mixture to the prepared pan and use the back of a spoon to press the mixture over the base of the pan. Place in fridge until required.

Place chocolate in a bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Cook, stirring with a metal spoon, until melted and smooth. Set aside for 5 minutes to cool slightly.

Place the cream cheese, condensed milk and cream in the bowl of a food processor and process until smooth. Add the chocolate and process until well combined. Pour over the biscuit base and smooth the surface. Place in the freezer for 8 hours or until firm.

Meanwhile, to make the port syrup cherries, place the port and sugar in a saucepan over low heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Bring to the boil. Cook for 5-6 minutes or until the syrup thickens slightly. Add the cherries and boil, stirring, for 3-4 minutes or until cherries soften slightly. Set aside for 30 minutes to cool.

Remove cheesecake from the freezer and set aside for 40 minutes to soften slightly. Cut into wedges and serve with the port syrup cherries.


Energy 3070kJ
Fat saturated 30.00g
Fat Total 48.00g
Carbohydrate sugars –
Carbohydrate Total 65.00g
Dietary Fibre 1.50g
Protein 10.00g
Cholesterol –
Sodium –

Australian Good Taste – December 2007 , Page 25
Recipe by Michelle Southan

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