Olive Magazine
Black Forest Cheesecake Recipe

Black forest cheesecakes

Published: November 27, 2015 at 8:51 am
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  • Preparation and cooking time
    • Total time
    • + freezing
  • A little effort
  • Serves 8

These black forest cheesecake bombes are a real showstopper. Make ahead and stash these in the freezer – they’ll keep nicely for a month or so

Nutrition:
NutrientUnit
kcal983
fat77.8g
saturates48.2g
carbs56.6g
fibre1.9g
protein11.9g
salt0.9g
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Make these Black Forest cheesecake bombes, then check out our profiteroles, sherry trifle, yule log and more Christmas dessert ideas.

Ingredients

  • 175g digestive biscuits
  • 50g butter, melted
  • 300g soft cheese
  • 200g mascarpone
  • 300ml double cream
  • (from the cherries or a bottle) 2 tbsp kirsch
  • 400g good quality dark milk chocolate, melted and cooled
  • (such as vegetable) for the moulds flavourless oil
  • 24 cherries in kirsch, halved
  • 100g dark chocolate
  • 100g white chocolate

Method

  • STEP 1

    Whizz the biscuits to crumbs in a food processor and mix with the melted butter. Beat the cheese and mascarpone until smooth. Very softly whip the double cream with the kirsch, then fold it into the cheese mix. Finally, fold in the melted milk chocolate.

  • STEP 2

    Oil 8 pudding moulds and line them with clingfilm, smoothing it out as well as you can. Divide the mixture between the moulds leaving 11/2 cm at the top of each, and push 6 pieces of cherry into each. Press a ½ cm layer of the biscuit mix on top of each, cover and freeze until solid (about 3 hours).

  • STEP 3

    Melt the dark chocolate and white chocolate in separate bowls and allow to cool a little. Turn the frozen bombs out and carefully pull off the clingfilm. Stand them on a tray and spoon some of each chocolate onto the bombs so it runs down the sides and looks pretty. Freeze until you need them, taking them out of the freezer 20 minutes before serving.

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