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How To make Black Forest Cheesecake
1 c OATMEAL, uncooked
1 c QUAKER 100% NATURAL CEREAL
6 tb BUTTER, melted
1/3 c brOWN SUGAR
** CRUST
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[Genoise Chocolate Sponge]
[INGREDIENTS]
Biscuit Chocolate Sponge:
Enough amount for 1 15 cm (6-inch) round cake mold
• Egg (Large): 3 (*Separate egg white and egg yolks)
• Granulated sugar: 105 g (3.7 oz)
• Cake Flour: 70 g (2.5 oz)
• Coco powder: 18 g (0.6 oz)
• Butter(Melted): 30 g (1 oz)
• Milk: 15 g or 1 Tbsp
Bake at 355 F (180 C) for about 30 - 35 mins with 1 6” pan
* Bake longer for more batches.
* Adjust the time and temperature depending on the oven you use.
Cake syrup:
• Cherry syrup from canned sour cherries: 50g (1.7oz)
• Water: 25 g (0.9 oz) or 1 Tbsp + 2 tsp
• Granulated sugar:15 g (0.5 oz)
• Kirsch: 1.5 Tbsp
Chocolate cream:
• Dark Chocolate (55% this time): 25 g (0.9 oz)
• Heavy Cream: 75 g (2.6 oz)
• Granulated sugar: 5 g (0.2 oz)
Whipped cream:
• Heavy cream: 350 g (12 oz)
• Granulated sugar: 35 g (1.2 oz)
Dark cherries in syrup (**Use sour cherries) : 1 can (425 g | 15 oz)
Good quality dark chocolate (Blocks) for chocolate curls: Some as you like!
Fresh dark cherries: Some for decorations (Optional)
Gold leaf (Optional)
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Black Forest Cheesecake
This Black Forest Cheesecake is a creamy, decadent chocolate cheesecake with a homemade cherry liqueur topping and fresh whipped cream! It’s the perfect treat for the holidays! Recipe:
Mini Black Forest Gateau Cheesecakes
#cheesecake #blackforestcake #nobake
Mini Black Forest Cheesecakes Recipe (No Bake)
TIMINGS.
Prep Time: 10 mins.
Chill Time: 7 hours.
Total Time: 7 hours 10 mins.
SERVINGS.
Makes 12 individual cheesecakes.
INGREDIENTS.
For the biscuit base:
• 2 cups (200g/7oz) Hobnobs/Digestive Biscuits/Graham Crackers.
• ¼ cup + 3 tbsps (100g/2½ oz) Unsalted Butter.
For the cheesecake filling:
• ¼ cup (50g/1½ oz) Dark Chocolate.
• ¼ cup (50g/1½ oz) Milk Chocolate.
• 1¼ cups + 1 tbsp (300g/10½ oz) Full Fat Cream Cheese/Mascarpone (Room temp).
• ¼ cup + 2 tbsps (50g/1½oz) Icing Sugar, sieved.
• ½ cup + 2 tbsps (150ml/5 fl oz) Double/Heavy Cream.
• 20-25 Morello Cherries/Tinned Cherries, drained and cut in half.
• 1 tbsp Kirsch.
For the decoration:
• ¾ cup + 1 tbsp (200ml/6½ fl oz) Double/Heavy Cream.
• 1 tbsp Dark Chocolate grated.
• Spare liquid from Cherry Jar.
• 12 Fresh Cherries.
• Edible Gold Glitter, optional.
METHOD
For the biscuit base:
1. Using a food processor blitz the biscuits into crumbs. Alternatively, place the biscuits in a bowl and use the bottom of a glass to break them up.
2. Now add the melted butter and mix it together.
3. Divide the biscuit mixture between the 12 cupcake moulds and press the biscuit crumb down with a spoon.
4. Line a cupcake tin with paper liners. Alternatively, I use a cupcake tray with removable bottoms.
For the cheesecake filling:
1. Break the chocolate up into small pieces, place in a heat-proof bowl and melt over a pan of simmering water or microwave in short bursts until fully melted.
2. Place the mascarpone and sieved icing sugar in a bowl and mix until smooth.
3. Add the cooled melted chocolate and mix until fully combined.
4. Pour in the double cream and whip until thick. Be careful not to over mix or the mixture will split. You may also whip the cream separately in another bowl to stiff peaks and gently fold through the mixture.
5. Fold in the drained cherries and kirsch. Add an extra tablespoon of kirsch if you like.
6. Divide the mixture between the 12 cupcake moulds/cupcake cases and smooth over with a spoon.
7. Place in the fridge for at least 7 hours but preferably overnight.
8. Place in the freezer for 1-2 hours as this will make removing them from the tin and cupcake liners easier.
9. Allow it to defrost 30 minutes before serving.
For the decoration:
1. Whip the cream until it forms soft peaks.
2. Add the liquid from the cherries to a saucepan and bring it to a boil, continue to boil for a few minutes until the liquid has reduced and syrup is thicker. If you're using the liquid from canned cherries you may need to thicken it with some extra sugar.
3. NOTE: The syrup will be extremely hot so allow it to cool.
4. Place the cream in a piping bag with your favourite tip and pipe cream swirls on each cheesecake.
5. Sprinkle some grated dark chocolate on top and drizzle with the cooled cherry syrup.
6. Add a fresh cherry to the centre and if you have edible gold glitter spray a little on the cherry.
7. Keep refrigerated until ready to serve, this helps them to keep their shape.
8. Serve with cream/ice cream (or both).
9. Mmm Scrummy!!!
STORAGE:
• This will keep in the fridge for up to 3 days.
• This will keep in the freezer for up to 3 months.
BLACK FOREST CHEESECAKE RECIPE | cheesecake recipes | no bake recipes | AUSSIE GIRL CAN COOK
awesome little no bake cheesecake for Christmas. wow your family with this tasty little number. its a bit of work but so worth it. written recipe below.
250g plain chocolate biscuits crushed
125g butter melted
250g cream cheese at room temp
3/4 cup caster sugar
1 table sp lemon juice
300ml thickened cream beaten
1/2 cup boiling water and 3 tea sp powdered gelatine
425g can pitted black cherries in syrup keep 3/4 cup syrup for top drain the rest
topping
3/4 cup syrup
1 table sp caster sugar
1 table sp corn flour
1 table sp rum
should be made the day before and make sure when your serving you tell everyone there is a seed in the chocolate coated cherries.
store in fridge carefully covered should last at least 3 days
Black Forest Cheesecake | Delish UK
Check out our beautifully glossy black forest cheesecake, full of delicious fruit and a chocolate digestive base to add extra chocolatey goodness!
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