How To make Black Forest Cheesecake

Black Forest Dessert Cups. No bake delicious dessert. Easy and Yummy!

This super delicious and easy to make black forest will be eaten in seconds! The divine combination of dark chocolate brownies, vanilla cream and Morello or sour jam will make everyone ask for more! Very simple with only 5 ingredients, ready in no time.
This great cup dessert idea is perfect for parties or for when you don't have time to make a cake.
Only few simple ingredients and this amazing dessert is ready to eat straight away!

Can be stored in the fridge for up to 3 days.

RECIPE: (makes 5 x 165ml / 6 oz cups)
Cups from

200g chocolate brownies
250g (1 cup) Mascarpone or cream cheese
250ml (1 cup) whipping cream
2 tbsp sugar
1 tsp vanilla extract (optional)
150g (1/2 cup) Morello or sour cherry jam

Enjoy ????

More dessert recipes:


Other dessert cups recipes:

Black Forest Cheesecake (Full recipe in comments)#blackforestcake #cheesecake #bakingvideo #recipes

Black forest cheese cake Foret noir cheesecake 黑森林芝士蛋糕

Black forest cheesecake Foret noir cheesecake 黑森林芝士蛋糕 chesse cake

Cream Cheese Flavored Black Forest Cake
Gâteau Forêt Noire Aromatisé Au Fromage Crémeux
奶油芝士口味的黑森林蛋糕

chocolate chiffon cake ingredients
(15cm diameter mould)
egg 4
sugar(for yolk) 16g
milk 40g
vegetable oil 40g
cake flour 52g
cacao powder 20g
lemon juice 2g
sugar(for egg white) 48g(16+16+16)
150℃ bake 50min

cheese cream part ingredients
（15cm diameter mould）
cold water 25g
gelatine powder 5g
cream cheese 200g
sugar 80g
natural yogurt 100g
lemon juice 5g
kirsch wasser 5g
whipping cream 200g
some cherry with alcohol
first part refrigerate 20min
whole cake refrigerate 3h


巧克力戚风蛋糕材料及用量
（六英寸蛋糕模具）
鸡蛋 4个
白砂糖（蛋黄用）16克
牛奶 40克
植物油 40克
低筋面粉52克
可可粉 20克
柠檬汁 2克
白砂糖（蛋白用）48克（16+16+16）
150℃烤50分钟

芝士层材料及用量
（六英寸慕斯圈）
冰水 25克
吉利丁粉 5克
奶油奶酪 200克
白砂糖 80克
酸奶（无糖） 100克
柠檬汁 5克
樱桃白兰地 5克
淡奶油 200克
酒渍樱桃 若干
第一层先冷藏20分钟
整个做完冷藏3个小时


gâteau mousseline
ingredients
(15cm diametre moule)
oeuf 4
sucre(pour jaune d’oeuf)16g
lait 40g
huile végétable 40g
farine T45 52g
poudre de cacao 20g
jus de citron 2g
sucre(pour blanc d’oeuf)48g(16+16+16)
150℃ au four 50min

part de crème de fromage ingredients
（15cm diametre moule）
eau fraîche 25g
poudre de gélatine 5g
fromage à la crème 200g
sucre 80g
yaourt naturel 100g
jus de citron 5g
kirsch wasser 5g
crème liquide 200g
des cerise à l’alcool
première partie réfrigérer 20min
gateau entier réfrigérer 3h

Black Forest Cheesecake

A lovely moist dense pound-cake like chocolate cake with a decadent cheesecake ribbon. This recipe by Carey Enns of Aylmer Ontario, found in Taste of Home Magazine. I didn't create this recipe.

2 packages cream cheese (8oz / 250g each)
3/4 cup sugar (150g)
2 eggs
1 tsp (5 ml) vanilla
1/2 tsp (2.5 ml) almond extract
dash salt (didn't show this in video)

Batter:
1 1/2 cups sugar ( 300g)
1/2 cup (125ml) canola oil (or other vegetable oil)
1 egg
1 1/2 tsp (7.5 ml) vanilla extract
2 1/4 cups (290g approx) all purpose flour
1/3 cup (30g) powdered unsweetened cocoa
1 tsp (5g) baking soda
1/4 tsp (1g) salt
1 1/2 cups (375ml) buttermilk
(make your own by mixing the 1 1/2 cups of milk with 1 1/2 tbsp ( 22.5ml) vinegar or lemon juice, stir and let sit for a few minutes)

Topping:
1 can cherry pie filling, whipped cream

1. In large bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low speed until combined, stir in extracts and salt, set aside.
2. in another large bowl, beat the sugar, oil, egg and vanilla until well blended. Combine the flour cocoa, baking soda and salt. Gradually add to sugar mixture alternately with buttermilk.
3. Spoon half of the batter into a greased and floured 10 inch fluted tube pan, spread with half of the cream cheese mixture, repeat layers.
4. Bake at 375F (190C) for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool completely and remove from pan.
5. Slice cake, serve topped with cherry pie filling and whipped cream or topping. Refrigerate leftovers.

Amazing Black Forest Cheesecake/ Christmas Dessert

BLACK FOREST CHEESECAKE
#blackforest #blackforestcheesecake #desserts
Hi guys, welcome to Marks Irish Kitchen where i make family friendly recipes everyone can enjoy. Todays video is for an amazing black forest cheesecake. This cheesecake is rich, indulgent, tasty, covered in chocolate, cherry syrup and fresh cream. A combination of a digestive biscuit base,with a cheesecake filling made with chocolate cheesecake and kirsch soaked cherries and drizzled in a kirsch syrup. Adding a vanilla cheesecake topping instead of whipped cream was us trying something different. Added to that was some of the cherries and grated dark and milk chocolate gives you the most amazing flavours of the black forest gateau without the baking part.

INGREDIENTS
BISCUIT BASE
300g disgestive biscuits
150g unsalted butter

CHEESECAKE FILLING
500g room temperature full-fat cream cheese
100g icing sugar
300ml double cream
100g milk chocolate
100g 85% dark chocolate (use lower strength for less richness)
1 jar black cherries in kirsch( can use dark cherries and soak overnight in kirsch)

DECORATION
100g room temperature full fat cream cheese
250 mls double cream
2 tbsp icing sugar
1 tsp vanilla extract
White and dark chocolate grated
Spare liquid from the cherries
Glace Morella cherries

METHOD
For the base
Melt the butter over a med heat until smooth
Blitz the biscuits in a food processor to a fine crumb and add the melted butter. Pulse a few times until it is well combined.
Tip into a buttered 8in/20cm deep springform pan and press down firmly. Chill in the fridge( minimum 2 hours) while you make the rest or overnight if possible.

FOR THE FILLING
Drain the cherries from the kirsch liquid and separate the two. Put the kirsch liquid in the fridge to keep cool.
In a separate bowl, melt the two chocolates together over a pan of gently simmering water until melted. Leave to cool slightly.
With an electric mixer, whisk the cream cheese and icing sugar until combined. Add the slightly cooled melted chocolate and whisk until smooth.
Pour in the double cream and continue to whip the cheesecake until it starts to thicken and resembles a mousse.
Once done add the drained cherries to the mixture and fold together.
Whip the cream, sugar and vanilla slightly before adding the cream cheese then whip until stiff.
Remove the cheesecake from the tin and pipe the fresh cream/cream cheese mixture on top of the cheesecake.
In a pan boil the kirsch liquid until it thicken to a syrup consistency and allow to cool. Add the cherries back into the cooled syrup
Drizzle the cooled liquid over the cheesecake and top with the cherries and some grated chocolate.




*******************************************************************************************************
????like ▶️subscribe ➡️share

*******************************************************************************************************
Subscribe for more videos


*******************************************************************************************************
FOLLOW ME BELOW





Chefs knife

Measuring spoons

Measuring cups

DISCLAIMER: Links included in this description might be affiliate links. As an Amazon affiliate if you purchase a product or service with the links that I provide I may receive a small commission. There is no additional charge to you! Thank you for supporting my channel so I can continue to provide you with free content each week!

Black Forest Cheesecake- Good Food Simple Science

How to make my Black Forest Cheesecake!