1 pkt (290g) NESTLÉ BAKERS’ CHOICE White Melts, melted
1 punnet cherries
1 pkt (290g) NESTLÉ BAKERS’ CHOICE White Melts
1 Grease base and sides of 22cm spring form pan.
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 Combine gelatine and water; stir until gelatine dissolves; cool 5 minutes.
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 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 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 Top cheesecake with cherries and chocolate curls, serve.