Black Forest Cheesecake
Ingredients
Crust:
- 250 g biscuits (or graham crackers)
- 40 g cocoa
- 100 g butter
Filling:
- 300 ml sweet cooking cream
- 400 g cream cheese
- 4 eggs
- 150 g sugar
- 200 g dark chocolate
- 50 ml milk
- 100 g sour cherries or cherries
- 1 teaspoon vanilla extract
(Sour) cherry jelly
- 200 g sour cherries or cherries
- 100 ml water
- 6 g gelatin
- 4 tablespoons sugar
Decoration
- 200 ml whipping cream
- 1 teaspoon vanilla sugar
- cherries or sour cherries
Instructions
How to make Black Forest Cheesecake:
- Place the biscuits in the food processor and grind them finely.
- Add the cocoa and mix.
- Melt the butter over a low heat and then put it over the biscuits.
- Mix until you get a sandy, slightly sticky dough. If the dough is too dry and does not bind, then add 2-3 tablespoons of milk.
- Line an 18-20cm (7-7.8 inch) diameter round baking tray with baking paper.
- Place biscuits on the bottom of the tray and press down firmly with the back of a glass.
- Refrigerate the crust until the filling is ready.
Cream:
- Wash and pit the cherries. Check out our guide on how to pit cherries with or without a professional cherry pitter.
- Melt the chocolate with the milk and leave to cool for 10 minutes.
- Preheat the oven to 160 degrees Celsius (320 Fahrenheit).
- Put the cream in the blender together with the cheese, eggs, sugar and vanilla.
- Blend well until you get a creamy and smooth mixture.
- Add the chocolate and blend until smooth.
- Place the cherries on top of the crust (you don't have to arrange them because they will rise to the top of the filling) then pour the filling.
- Level and put the cheesecake in the oven for an hour.
- When it's ready, turn off the heat and leave the cake to cool in the oven.
- This avoids the surface cracking.
- After 2 hours, put it in the fridge.
Jelly:
- Put the cherries together with the sugar and 50 ml (1.7 fl oz) of water on the heat.
- Boil the mixture for 5-10 minutes until soft, then turn off the heat.
- Hydrate the gelatin in the remaining water.
- After 5 minutes, pour it over the cherries and mix well.
- Let it cool until it thickens a little.
- Pour the jelly over the cheesecake (but only after it has been in the fridge for at least 2 hours) without removing it from the pan in which it was baked.
- Leave to cool overnight.
- The next day, mix the cream with the powdered sugar until you get a firm cream.
- Remove the cheesecake from the pan and decorate it with the whipped cream and fresh cherries. Enjoy!
Notes
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