Ingredients
Black Forest Cheesecake Recipe
Ingredients:
– **For the crust:**
– 200g chocolate biscuits, crushed
– 100g unsalted butter, melted
– **For the cheesecake filling:**
– 400g cream cheese, softened
– 150g granulated sugar
– 200g dark chocolate, melted and cooled
– 3 large eggs
– 1 tsp vanilla extract
– 200ml double cream
– **For the cherry topping:**
– 300g fresh or frozen cherries, pitted
– 50g granulated sugar
– 2 tbsp water
– 1 tbsp cornstarch mixed with 1 tbsp water
– 1 tbsp cherry liqueur (optional)
– **For the whipped cream:**
– 200ml double cream
– 2 tbsp icing sugar
– 1 tsp vanilla extract
– **For garnish:**
– Dark chocolate shavings or curls
Instructions
#### Instructions:
1. **Preheat the oven and prepare the pan:**
– Preheat your oven to 160°C (140°C fan)/325°F/Gas Mark 3.
– Grease and line a 23cm (9-inch) springform tin with parchment paper.
2. **Make the crust:**
– In a medium bowl, combine the crushed chocolate biscuits and melted butter until the mixture resembles wet sand.
– Press the mixture firmly into the bottom of the prepared springform tin.
– Bake for 10 minutes, then remove from the oven and allow to cool slightly.
3. **Prepare the cheesecake filling:**
– In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
– Add the melted and cooled dark chocolate and mix until fully incorporated.
– Add the eggs, one at a time, beating well after each addition.
– Mix in the vanilla extract and double cream until fully combined.
– Pour the cheesecake mixture over the cooled crust and spread it evenly.
4. **Bake the cheesecake:**
– Bake for 45-55 minutes, or until the edges are set and the centre is slightly jiggly.
– Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
– Remove from the oven and refrigerate for at least 4 hours, or overnight, until fully set.
5. **Prepare the cherry topping:**
– In a medium saucepan, combine the cherries, sugar, and water. Cook over medium heat until the cherries release their juices and the mixture begins to boil.
– Add the cornstarch mixture and stir until the sauce thickens. Remove from heat and stir in the cherry liqueur, if using. Let it cool completely.
6. **Make the whipped cream:**
– In a large bowl, whip the double cream, icing sugar, and vanilla extract until stiff peaks form.
7. **Assemble the cheesecake:**
– Once the cheesecake is fully set, remove it from the springform tin and transfer to a serving plate.
– Spread the cooled cherry topping over the cheesecake.
– Pipe or spread the whipped cream around the edges of the cheesecake.
– Garnish with dark chocolate shavings or curls.
8. **Serve:**
– Slice and serve chilled. Enjoy!
The preparation instructions can be found on page 2.
