I'm linking up to Alli-n-son's Sweet Tooth Friday! :)
I had never made this recipe before. In fact, it was the most complex recipe I've ever attempted. Partly because I'm a newbie to this cooking-for-pleasure thing, and partly because I usually prefer simple food. Steak and mashed potato cannot be overrated :) Anyway, this cheesecake worked out perfectly. Definitely sweet, but not so much that you have to blink twice and stare down at it to make sure it's really not just a spoonful of sugar you're sticking in your mouth. J suggested I make it with a plain biscuit base, rather than the chocolate, because it was a bit rich for him, but then it wouldn't be black forest ;)
250g plain, un-iced chocolate biscuits, finely crushed
125g melted butter
3tsp gelatine powder
1/2 cup water
250g softened cream cheese
3/4 cup caster sugar
300mL thickened cream
425g can pitted black cherries
1tbsp lemon juice
For The Topping
1tbsp caster sugar
1tbsp dark rum (optional)
NB: Never use light cream or light cream cheese, it doesn't set properly, although it will taste the same.
First, I had to make the biscuits into crumbs. Usually I would use a blender or food processor, but we have neither in the house! So back to wrapping them in a plastic bag, in a tea towel, and taking to it with a rolling pin.
Melt the butter and pour into a bowl with the crumbs. Mix well.
Take the creamy mixture, and spread about 1/3 of it on the cheesecake base. Scatter about half the cherries over that. Repeat layers finishing with the creamcheese mixture on top. Refrigerate for several hours or until firm.
In a saucepan, mix the cherry syrup, cornflour and sugar. Keep stirring over low(ish) heat until the mixture boils and thickens. If you're using rum (I didn't), add this now. Allow to cool for 10 minutes.
Now is a great time to get around to all that mess you made ...