We’d been ogling this delicious-looking recipe for Black Forest Cheesecake on the Olive Magazine website for a while, but when we realised that many of the ingredients can be bought in the General Supplies section of the Chocolate at Home website, well, we thought it would make the perfect winter treat to beat the January blues!
As you can see, we did go the whole hog and make the chocolate collar to go around the outside, and we felt this really did give the finished cheesecake the ‘wow’ factor. It’s not as tricky as you might think!
You will need:
- 175g Double chocolate chip cookies
- 50g butter, melted
- 500g Mascarpone cheese
- 1 tsp Vanilla extract
- 300ml Double cream
- 2 tbsp Kirsch
- 200g Milk chocolate, melted and cooled
- 200g Plain chocolate, melted and cooled
- 20 Cherries in kirsch, halved (we used Morello cherries called Griottines®) plus some of the syrup from the jar, for decorating
For the collar:
- 200g Plain chocolate, melted
To begin, whizz the biscuits into crumbs in a food processor (or we popped them in a bag and bashed them – very satisfying!) and mix with the melted butter.
Press the mixture into your tin using the back of a spoon – a deep 20cm springform tin is ideal.
Next, beat your mascarpone with the vanilla until it is smooth.
Softly beat the double cream with the kirsch and then mix with the mascarpone.
Lastly, fold in the cherries and melted chocolates.
Spoon into your tin and swirl around. We went to town on this part so we had some indents for the cherry syrup when it came to serving.
For the chocolate collar, we used a PVC guitar sheet, but the original recipe uses greaseproof paper. Measure the circumference of your tin, allowing 2cm for overlap. Then measure the height of the tin adding another 2cm. Draw a rectangle of the same dimensions onto your sheet. Then fill the shape with melted chocolate – we used a palette knife to make this easier. Leave the chocolate for a few minutes. You don’t want it to set, but you don’t want it to run down the sheet when you pick it up.
Take the cheesecake out of the tin and wrap the paper around the outside. We used a little extra chocolate to ‘glue’ the edges together. Only remove the paper when you serve the cheesecake.
Serve with extra cherries and syrup on top!
The cheesecake went down a storm at Chocolate at Home HQ! It makes the perfect dessert to take to a gathering, or just to enjoy with the family at home.