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20 mins
240 mins (plus standing time)
18 serves



  • 150g plain sweet biscuits
  • 80g butter, melted
  • 1 Tbsp gelatine
  • 80mL hot water
  • 500g cream cheese, softened
  • ½ cup (110g) caster sugar
  • 1 can (395g) HIGHLANDER Sweetened Condensed Milk
  • 1 carton (300mL) cream
  • 1 pkt (290g) NESTLÉ BAKERS’ CHOICE White Melts, melted
  • Decoration:
  • 1 punnet cherries
  • 1 pkt (290g) NESTLÉ BAKERS’ CHOICE White Melts
  1. 1 Grease base and sides of 22cm spring form pan.
  2. 2 Using a food processor; process biscuits until fine; with motor running add butter; process until just combined. Press the biscuit mixture evenly and firmly over base of the pan using hands or the base of a flat glass tumbler. Refrigerate while preparing the filling.
  3. 3 Combine gelatine and water; stir until gelatine dissolves; cool 5 minutes.
  4. 4 Using an electric mixer, beat cream cheese, sugar and HIGHLANDER Sweetened Condensed Milk in a medium bowl until smooth. Add cream, gelatine mixture and NESTLÉ BAKERS’ CHOICE White Melts; beat until just combined. Pour into pan over crumb base. Refrigerate for 4 hours or overnight until set.
  5. 5 Melt NESTLÉ BAKERS’ CHOICE White Melts and spread ¾ of chocolate evenly over a cold surface such as a baking tray, marble board or a laminate bench top. Dip fresh cherries into the remaining melted chocolate.
  6. 6 Leave until almost set at room temperature. Drag a large sharp knife evenly at a 45-90° angle across the surface of chocolate to create curls.
  7. 7 Top cheesecake with cherries and chocolate curls, serve.

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