Sunday, July 4, 2010

Black Forest Cheesecake

When I saw this cheesecake recipe listed in the top 10 Women's Weekly cakes I knew I had to try it. This is only the second cheesecake I have made, the other one was a baked cheesecake. It was really yummy. I think I prefer chilled cheesecake to baked cheesecake.

Here's what you will need to make it: 250g plain chocolate biscuits, melted butter, gelatine, cream cheese, caster sugar, lemon juice, thickened cream, 425g can pitted black cherries.

To make the base place the chocolate biscuits into a food processor.

Process until mixture resembles fine bread crumbs.

Add in 125g melted butter.

Process until well combined.

Press mixture evenly over the base of a 20cm springform tin.

Place on an oven tray and refrigerate about 30 minutes until firm.

Meanwhile, sprinkle 3 teaspoons of gelatine over 1/2 cup of water in a small heatproof jug. Stand jug in a small saucepan of simmering water. Stir until gelatine dissolves; cool 5 minutes.

Place 250g softened cream cheese, 3/4 cup sugar and 1 tablespoon of lemon juice into a medium bowl.

Beat until smooth.

Mmm yum!

In a separate bowl whip 300ml cream until soft peaks form.

Fold cream into cream cheese mixture in two batches.

Fold in the gelatine mixture.

Drain the can of cherries over a bowl, reserve 3/4 cup of the syrup for the topping.

Pat cherries dry on paper towel. You will only need half of the cherries for this recipe.

Spoon 1/3 cream cheese mixture into crumb base, top with half of the reserved cherries; repeat layering, ending with cheese mixture.

Refrigerate until just firm.

For the topping you will need cornflour, caster sugar and Cointreau or Grand Marnier. Cointreau is an orange flavoured liqueur.

Combine 1 tablespoon cornflour,

1 tablespoon of sugar,

And reserved cherry syrup in a small saucepan.

Stir over medium heat until the mixture boils and thickens.

Stir in Cointreau; cool 10 minutes.

Spread topping over cheesecake. Refrigerate overnight or until set.
Mine only took an hour or so to set.

Mmm look at those luscious layers.

My base was a bit thick but it still tasted yummy. The recipe is in the July issue of The Australian Women's Weekly.


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