Black forest cheesecake
Prep:
40 mins
This cheesecake is delighfully easy to make and is perfect for a dinner party.
For the base:
220g chocolate digestive biscuits
110g unsalted butter, melted
1 tsp cinnamon
For the cheesecake filling:
3 sheets gelatine
150ml single cream
125g caster sugar
1 lemon, grated zest and juice
300g canned cherries, pitted
150ml double cream
1 egg white
For the cherry sauce
250g tinned/ fresh cherries, pitted
½ lemon, juice only
Sugar, to taste
Finely crush the biscuits, stir in the melted butter and the cinnamon and combine.
Press the mixture into the base of a 24cm spring form tin. Place in the fridge to cool.
To make the filling, soak the gelatine leaves in cold water until soft.
Pour the single cream to a boil, and then remove from the heat.
Take the gelatine leaves out of the water and stir in the cream until dissolved.
Leave the mixture to cool. Place the cream cheese in a bowl along with the sugar, half the lemon zest and lemon juice.
Mix well until smooth and creamy. Mix in the single cream mixture and then add the cherries.
Fold in the whipped cream and whisk the egg white until it forms stiff peaks.
Fold in the whisked egg white into the cheesecake. Pour the mixture onto the base and smooth.
Chill in the fridge until set.
Tip the cherries, lemon juice and sugar in a food processor and mix until smooth.
Pour over the cheesecake and serve.
Serves
8
Preparation Time
40 minutes
Main ingredients
Chocolate, Fruit, Cheese
Recipe Type
Cakes & Baking, Easy, Entertaining, Cheesecake
Level of Difficulty
Easy
