Dessert

Black Forest cheesecake

Name: Black Forest cheesecake recipe
Yield: 10
Ingredients: 250g chocolate ripple biscuits; 75g unsalted butter, melted, cooled; 750g cream cheese, at room temperature; 500g cherry jam; 200g dark (70%) chocolate, melted, cooled; ¼ cup (25g) cocoa powder, sifted; 4 eggs; 2 tsp vanilla extract; ½ cup (125ml) pure (thin) cream, at room temperature; 100g white chocolate, melted, cooled; Fresh cherries, to serve; 175ml pure (thin) cream; 50g unsalted butter; 1 tbs caster sugar; 150g dark (70%) chocolate, chopped

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by Warren Mendes

delicious. team

Mar 01, 2019

A decadent cheesecake that'll see you coming back for seconds.

250g chocolate ripple biscuits
75g unsalted butter, melted, cooled
750g cream cheese, at room temperature
500g cherry jam
200g dark (70%) chocolate, melted, cooled
¼ cup (25g) cocoa powder, sifted
¼ cup (25g) cocoa powder, sifted
4 eggs
2 tsp vanilla extract
½ cup (125ml) pure (thin) cream, at room temperature
100g white chocolate, melted, cooled
Fresh cherries, to serve

Ganache topping

175ml pure (thin) cream
50g unsalted butter
1 tbs caster sugar
150g dark (70%) chocolate, chopped

Method

1.

Preheat oven to 150°C (130°C fan-forced). Invert base of a 23cm springform cake pan and grease and line with baking paper. Reassemble, trim excess baking paper and grease sides of pan.
2.

Place the biscuits in a food processor and pulse until a fine crumb. Add the butter and pulse until very well combined. Transfer to prepared pan and spread evenly, pressing down with a spatula or back of a spoon, to create the base. Chill until ready to use.
3.

Place cream cheese and jam in food processor and whiz until smooth. Add the dark chocolate and cocoa, and whiz to combine. With the motor running, add the eggs, 1 at a time, then add the vanilla, cream and a pinch of salt, and whiz to combine.
4.

Transfer to prepared cake pan. Tap the pan to release any air bubbles, then bake for 1 hour or until there is a slight wobble in the centre. Turn off oven and cool in the oven for at least 2 hours, then chill for at least 3 hours to set.
5.

Meanwhile, to make the chocolate shards, spread white chocolate over a piece of baking paper as thinly as possible, then top with another piece of baking paper. Starting from a long edge, roll up sheets of baking paper and freeze for 30 minutes to harden.
6.

For the ganache, place the cream, butter and sugar in a small saucepan and bring to the boil over medium heat. Remove from heat and add the chocolate. Stir until melted and smooth, then set aside to cool until thickened slightly.