I’ve wanted to make this cheesecake for ages and Christmas seemed like the perfect time with cherries in season!
I was also hosting Christmas Day this year which meant I had to come up with a few dessert choices. It gave me a great excuse to include this and of course a pavlova and then I made tiramisu trifle!
This was a popular choice because not only did it look awesome but it tasted awesome too!
The chocolate biscuit base, creamy cheesecake cherry filling and cherry topping combine to give that wonderful flavour of Black Forest. You could even grate some chocolate on top or do some chocolate curls to add something special.
Make this any time of year and for any occasion! x x x
Black Forest Cheesecake
Ingredients:
Base:
250g chocolate ripple biscuits (or any plain chocolate biscuit recipe)
125g butter, melted
Filling:
250g packet of cream cheese, softened
3/4 cup of caster sugar
1 Tbsp of lemon juice
3 tsps of gelatine
1/2 cup of water
300ml thickened cream
425 jar of pitted black cherries
Topping:
1 Tbsp of cornflour
1 Tbsp of caster sugar
1 Tbsp of dark rum
Method:
1. Process biscuits until mixture resembles fine breadcrumbs. Add butter and process until combined.
2. Using one hand, press mixture in to bottom and sides of a 21cm springform cake tin. You can use the bottom of a glass to smooth it out and up the sides as well. Cover, refrigerate for 30 mins.
3. Meanwhile, make the filling by beating the cream cheese, sugar and lemon juice in a bowl until smooth and creamy.
4. Sprinkle gelatine over the water in a small heatproof jug. Stand jug in a saucepan of simmering water. Stir until gelatine dissolves and allow to cool for five minutes.
5. Whip cream until soft peaks form and food in to cream cheese mixture. Fold in gelatine mixture.
6. Drain cherries and reserve 3/4 cup of syrup for the topping.
7. Spoon on third of cheesecake mixture over biscuit base and top with half of the cherries. Repeat the layers ending with the cheese mixture. Refrigerate for three hours or overnight until set.
8. Make the topping by blending cornflour and sugar with reserved cherry syrup (3/4 cup) in a small saucepan. Stir over medium heat until mixture boils and thickens. Stir in rum. Cool for 10 minutes before using.
9. Spread topping over cheesecake. Swirl gently in to cheese mixture. Refrigerate until set.
Serve!
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thehomemakerslife says
You’re so talented! That looks so decadent and delicious!:)
sezlamont says
Aw thanks so much! It was very delicious! ?