Black Forest cheesecake
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!
Ingredients
Serves: 12
- 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
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.
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Reviews & ratings
Average global rating:
(1)
Reviews in English (1)
Tried this, the main cheesecake mix was very good, but the suggestion to use cherries and gelatine was gross. I followed the recipe step by step and my black forest topping failed, and had no back up berries to put on top, so ended up changing this to a caramel topping with chocolate decorations. Ginger nut base is nice, but i don't think it works for black forest type desserts. Better off using a chocolate biscuit base. I had no baileys so instead used amarula and this worked out fine. - 01 Jun 2013 (Review from Allrecipes AU | NZ)