Ambrosia Choco Cheesecake  Your cheesecake recipe gets an ambrosia upgrade.

Ambrosia quite literally means food from the heavens. And you’ll know why when you cut into this cheesecake to discover delicious morsels of dark chocolate and marshmallows in every mouthful. Best made the day ahead.

390 mins serves 10



200g chocolate fingers

80g unsalted butter, melted



500g Anchor Traditional Cream Cheese, softened

100g caster sugar

300ml Anchor Cream

60ml boiling water

3 tsp gelatine powder

1 cup Fruit Yoghurt 

70g pink marshmallows, halved

100g 70% dark chocolate, chopped


To serve

Fresh berries

Dark chocolate, grated


  1. Grease a 20-23cm spring-form cake tin and line the base with baking paper. 
  2. Blend the biscuits in a food processor to a fine crumb. Add the melted butter and pulse until combined. Press mixture into the base of the tin and pop in the fridge to chill for at least an hour.  
  3. Place the cream cheese and sugar in a medium bowl and beat until smooth. 
  4. Beat the cream until thick peaks form. 
  5. In a small bowl or ramekin, pour in the boiling water and sprinkle the gelatine over top. Mix to dissolve using a fork and leave to cool slightly.
  6. Beat the gelatin into cream cheese mix until well combined. Add the yoghurt and beat again. 
  7. Gently fold in the whipped cream, marshmallows and chocolate. 
  8. Pour over the base and refrigerate for at least 5 hours, preferably overnight. 
  9. Serve with your choice of fresh berries and grated dark chocolate. 

Serving suggestions
For an extra festive look, try topping with fresh cherries instead of strawberries.