About this recipe:An amazing cheesecake that tastes like Black Forest gateaux. It has a gingernut biscuit base and a Baileys filling... very easy and always snapped up quickly by guests!
200g packet gingernut biscuits
60g melted butter
500g Philadelphia Light Soft Cheese
300ml double cream
200g caster sugar
3 tbsp gelatin, divided
5 tbsp hot water, divided
250g cooking chocolate
125ml Baileys Irish Cream (or similar)
400g tin of black (pitted) cherries in syrup
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Method Prep:30min › Cook:3hr › Ready in:3hr30min
Crush biscuits in blender, or with rolling pin in plastic bag. Mix with melted butter and press mixture into base of round springform tin. Put in refrigerator to set.
In large bowl, use a hand beater to mix cream cheese, cream and sugar until creamy. Dissolve 2 tbsp of gelatine in 3 tbsp of hot water and beat into the cream cheese mixture.
Melt chocolate in microwave, beat this into cream cheese mixture. Stir through Baileys until all combined. Pour mixture onto biscuit base and put in refrigerator to set (about 3 hours).
Melt final tbsp of gelatine in 2 tbsp of hot water, combine with cherries (including syrup) mixing well. Put this mixture in refrigerator until slightly thick (but not set). Spread on top of semi-set cheesecake and put back in fridge to set completely.
Before serving, wet a tea towel in hot water and wring out. Place towel around the outside of tin for 30 seconds before releasing spring and removing cheesecake. Serve with whipped cream on the side.