Description
A rich and creamy cheesecake combining classic Black Forest cake flavors with black cherries and berries.
Ingredients
Scale
- 410 g black cherry fruit filling (tinned)
- 150 g blackberries
- 125 g blueberries (optional)
- Juice of 1 lime
- 2 tablespoons Kirsch (optional)
- 45 g unsalted butter
- 150 g Bourbon biscuits (crushed)
- 300 g soft cream cheese
- 60 g caster sugar
- 150 ml double cream (or heavy cream)
- 60 g dark chocolate
Instructions
- In a saucepan, combine the tinned cherries, blackberries, and blueberries with lime juice. Cook on low heat until the fruit softens and the mixture thickens slightly. Remove from heat, let cool, and stir in Kirsch if desired.
- Melt the butter and mix it with the crushed Bourbon biscuits until fully combined. Press the mixture into the base of a springform tin and chill in the fridge for 30 minutes.
- In a mixing bowl, whisk the cream cheese and caster sugar until smooth. Whip the double cream until soft peaks form, then fold it into the cream cheese mixture.
- Melt the dark chocolate, let it cool slightly, and fold it into the cream cheese mixture.
- Pour the cream cheese mixture over the chilled biscuit base, spoon the cooled Black Forest topping over the cheesecake, and chill for at least 4 hours or overnight to set.
Notes
Store leftover cheesecake in the refrigerator for up to 3 days, or freeze for up to a month.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg
Keywords: cheesecake, dessert, black forest, chocolate, berries