Matt Sinclair



2 – 4 people



  • 250g Choc Ripple Biscuits
  • 80gm LURPAK unsalted butter, melted
  • Salt
  • 250g Philadelphia cream cheese, softened
  • 250g Coles mascarpone, softened
  • 1 tin condensed milk
  • Zest and juice of 1 orange
  • 300g cherries, halved, pitted
  • 1 Tbsp caster sugar
  • 20g dark chocolate, grated


  • Lightly grease a 18cm spring-form cake tin and line the base with baking paper.
  • Break up the biscuits into a food processor and blitz into a crumb. Pour in the butter, add a small pinch of salt and blitz to combine. Pour the crumb into the cake tin and it spread out evenly across the base and up the sides of the tin, pushing down using the back of a spoon. Place in the refrigerator for 30 minutes to firm up.
  • Place the cream cheese and mascarpone in a stand mixer and beat with a paddle until smooth. Gradually pour in the condensed milk and mix until smooth. Stop the mixer, scrape down the sides of the bowl, add the orange zest and 2 Tbsp orange juice, and mix until evenly combined. Pour the mixture into the chilled biscuit base and smooth out the top with a spatula. Cover and refrigerate overnight.
  • Place the cherries, caster sugar and remaining orange juice in a medium saucepan and place over a medium heat. Bring to a simmer, stirring occasionally and cook until cherries have released their juice and have softened slightly. Scatter the cherries and the juices over the top of the cheesecake once it has set and sprinkle over grated chocolate.

Our friends at Wine Selectors recommend pairing this dish with a Liqueur Muscat

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