Black Forest Cheesecake Recipe
Indulge in the Cherry Noir Cheesecake Delight, a decadent dessert that marries the rich flavors of chocolate and cherries in a symphony of sweetness. The velvety base, made from finely crushed chocolate biscuits fused with butter, sets the stage for a luxurious cream cheese filling. This filling, a blend of sugar, lemon juice, and Crème de Cacao, is perfected with a scattering of luscious black cherries, ensuring each bite is as tantalizing as the last.As if the layers of creamy filling and juicy cherries weren't enough, the cheesecake is crowned with a glossy topping. A delicate concoction of cornflour and sugar thickened with cherry syrup, finished with a dash of Crème de Cassis, creates a glaze that not only adds a touch of elegance but also a depth of flavor that complements the creamy base. This Cherry Noir Cheesecake Delight is a true testament to the classic Black Forest flavors, reimagined into a cheesecake that's as visually impressive as it is delicious.
Servings 10 servings
Calories 455kcal
Ingredients
Base:
- 250 g chocolate biscuits finely crushed
- 125 g butter melted
Filling:
- 125 ml boiling water
- 1 tablespoon gelatin
- 180 g sugar
- 1 tablespoon lemon juice
- 250 g cream cheese room temperature
- 300 ml cream
- 125 ml Crème de Cacao (Chocolate liqueur)
- 1 425g can pitted black cherries syrup reserved
Topping:
- 1 tablespoon cornflour
- 1 tablespoon sugar
- 60 ml Crème de Cassis (Raspberry liqueur)
- Syrup from the can of black cherries
Instructions
- For the base, blend chocolate biscuits into fine crumbs and mix with melted butter. Press firmly into a springform pan and chill.
- For the filling, dissolve gelatin in boiling water. Blend sugar and lemon juice with cream cheese, then mix in cream and Crème de Cacao until smooth. Fold in gelatin.
- Pour a third of the filling over the base, add half the cherries, then another third of the filling. Add the remaining cherries and cover with the last of the filling.
- For the topping, cook cornflour and sugar in cherry syrup until thickened. Off heat, stir in Crème de Cassis, cool slightly, and spread over the cheesecake. Chill to set.