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Blackforest cheesecake
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Decadent re-invention of Black Forest cake into a cheesecake!
Ingredients:
  • Melted butter, to grease
  • 200g plain chocolate biscuits
  • 125g butter, melted
  • 200g good-quality dark cooking chocolate, chopped
  • 20.00 gm boiling water
  • 3.00 gm gelatine
  • 2 x 250g pkt cream cheese, at room temperature
  • 70g (1/3 cup, firmly packed) brown sugar
  • 1 x 670g jar morello cherries
  • 40.00 gm caster sugar
  • 10.00 gm cornflour
  • White chocolate curls, to decorate
Instructions:
  • Brush a 10 x 34cm fluted tart tin with removable base with a light coat of melted butter for greasing.
  • 1. In a food processor, crush the biscuits until finely ground. Add the butter and process until well combined. 2. Transfer the mixture to a prepared pan. Use a glass to firmly press the mixture over the base and sides of the pan. 3. Chill in the fridge for 30 minutes before using.
  • Melt chocolate in a heatproof bowl set over a saucepan of simmering water, ensuring the bowl doesn't touch the water. Stir until fully melted.
  • In a heatproof glass, whisk gelatine into water until fully dissolved.
  • With an electric beater, blend cream cheese and brown sugar until smooth. Mix in chocolate and gelatine until combined. Spread mixture onto base and use a knife to even out the top. Chill in the fridge for 1 hour.
  • Drain the cherries, reserving the syrup. In a saucepan, mix sugar and cornflour together. Slowly pour in the reserved syrup. Stir and cook over medium heat until the sauce boils, for about 5 minutes. Take the saucepan off the heat and gently mix in the cherries. Allow it to cool for 30 minutes.
  • Gently cut through the creamy cheesecake, then elegantly top with bright cherries and delicate chocolate curls before serving.

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