Cherries have been in abundance this year – take advantage of the lower prices with this delicious recipe from Jessica Liebich!


Poached Cherries & Syrup

  • 600g fresh black cherries, pitted
  • 2 cups water
  • ¾ cup caster sugar
  • 2 tsp vanilla essence
  • 1 tsp gelatin powder

Cheesecake Layer

  • 500g cream cheese, softened
  • 300ml cream
  • 2/3 cup caster sugar
  • Juice of 1 lemon
  • 3 tsp gelatin powder
  • 2 tsp vanilla essence

Biscuit Layer

  • 250g pkt Arnotts Choc Ripple Biscuits
  • 100g butter, melted

You will need 6 stainless steel food rings – 8cm x 7 – 8cm high


  1. Line a baking tray with a sheet of baking paper. Sit the food rings on top. Also line the sides of the food rings with baking paper.
  2. Start by poaching the cherries and making the syrup. Place cherries, water, caster sugar and vanilla essence into a small saucepan. Simmer for 4 minutes. Remove cherries with a slotted spoon and set aside to cool. Continue to simmer the cherry liquid until it has reduced and is syrupy. Set aside to cool. The liquid should thicken once cooled.
  3. Make the biscuit layer by processing the Choc Ripple Biscuits until they resemble fine crumbs. Add melted butter until all combined.
  4. Divide biscuit mixture evenly between food rings. Using your fingers, press down firmly into the base.
  5. Make the cheesecake layer by whipping the cream, sugar and vanilla until peaks form. Add the softened cream cheese and lemon juice and whip together until smooth.
  6. Combine gelatin and hot water in a small bowl. Stir until all dissolved and while still hot, beat this into the cream cheese mixture. Continue beating for another 2 minutes.
  7. Place some of the poached cherries around the edges of the biscuit base of each food ring.
  8. Pour cheesecake filling over the top, smooth top and level with the back of a spoon and refrigerate for 3 to 4 hours or until set.
  9. When ready to serve, gently use a knife to go around the edges (between the baking paper and food ring). The cheesecakes should slide out easily.
  10. Top with remaining poached cherries and drizzle with cherry syrup.

Serves 6.

Note: If cherry syrup is too thick when its time to drizzle over the cheesecakes, add 1-2 tsp water and stir.