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Black forest frozen cheesecake
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Total Time:
1 hour 30 minutes
Impressive make-ahead dessert for entertaining!
Ingredients:
  • 75 g unsalted butter plus extra for greasing
  • 300 g dark chocolate biscuits
  • 2 x 425 g tins of dark cherries in syrup
  • 2 clementines
  • 350 g caster sugar
  • 6 large free-range eggs
  • 400 ml double cream
  • 560 g Philadelphia plain cream cheese
  • 2 teaspoons vanilla extract
  • 200 g dark chocolate (70% cocoa solids) plus extra for serving
  • 1 dash of double cream
  • 50 g unsalted butter
  • 1 clementine
Instructions:
  • Preheat oven to 180ºC/350ºF/gas 4. Grease and line a 23cm cake tin. Melt butter, blitz biscuits in a processor. Mix crumbs with butter and press into tin. Bake for 10 minutes. Cool. Cook cherries, zest, juice, and 150g sugar until syrupy. Cool. Beat egg yolks with 200g sugar until fluffy. Whisk egg whites to stiff peaks. Beat cream, cheese, and vanilla to soft peaks. Fold yolks into cream cheese, then egg whites. Spread onto biscuit base, swirl cherry syrup. Freeze overnight. Melt dark chocolate, cream, and butter. Pour over cheesecake. Top with chocolate gratings and zest. Serve with gold leaf and sparklers.

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