Friday, 4 March 2011

Black Forest Cheesecake

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 cornflour
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.

Get a 20cm springform tin, and line the biscuit mixture on the bottom and sides. You don't need to grease it because of the butter in the base. Because I couldn't get the crumbs fine enough to stick together that well, I just had it on the base. Put this in the fridge for about 30 minutes or until set.

Sprinkle the gelatine over the water in a glass. Stand the glass in a saucepan of simmering water and stir until all the gelatine has dissolved. This actually cracked my glass, so if you have something a bit sturdier I would definitely use that.
In a bowl, beat the cream cheese, sugar and lemon juice. Keep beating until smooth and creamy, but don't overbeat it or the cheese will separate.
In another bowl, beat the cream until soft peaks form. This takes a while. Again, do not overbeat it.
Fold in the cream, cream cheese mixture and gelatine. I didn't get the mix very smooth, but the cheesecake worked well so I don't think it matters too much.
Drain the can of cherries, reserving 3/4 cup of the syrup for the topping.
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.

Spread the cherry topping over the top of the cheesecake, swirling gently into the cheese. Refrigerate until set.

Now is a great time to get around to all that mess you made ...
And you're done! Enjoy your yummy, yummy black forest cheesecake


  1. That looks awesome! I'm making a diabetic-friendly baked strawberries 'n' cream cheesecake for your dad's birthday on the weekend.

    Your kitchen looks just like my first kitchen!

  2. Haha, lime green bench tops and all? :) Anything strawberry is good!

  3. Yep, lime bench tops, brown cupboards. Also had it in Dad's house (before he burnt the kitchen out and replaced it with what's there now) and at Wee Waa in the early-mid 80s... when it was new. :)