One of my favourite cheesecake recipes is a Blackforest No-Bake Cheesecake...sour cherries, kirsch, red gel, chocolate cheesecake and a delicious chocolate biscuit base. This is an elegant cheesecake, and fancy enough for celebrations or a special dinner. Enjoy!
Chocolate cinnamon Biscuit Base
100g melted butter
1/2 teaspoon cinnamon
1 packet of chocolate ripple or plain chocolate biscuits
In a food processor, blitz the biscuits until well crushed, add cinnamon. Add melted butter. Pulse until combined. Or place all biscuits in a double lined plastic bag and crush until fine crumbs with a rolling pin, tip into a bowl, mix in the remaining ingredients.
Press the crumbs into a spring form tin, making the base at least 1 1/2 cm thick. Allow some of the base to go up the sides to create a slight dam. I like to use the bottom of a glass to press the corners well into the tin. Put into the fridge, covered with plastic wrap, while you make the filling.
Chocolate cheesecake filling
2 packets of full fat cream cheese
1 packet light cream cheese
3/4 can sweetened condensed milk
150g of chocolate or 150 mL of chocolate sauce
1 cup cream
1 teaspoon gelatine
3 tablespoons boiling water
Whip cream until thick and stiff. In another bowl, beat full fat cream cheese until smooth, then beat in the low fat cream cheese. The lower fat cream cheese is not as hard as the full fat one, if you add them all together it becomes chunky and not smooth. Beat in condensed milk. Fold in whipped cream, melted chocolate or chocolate sauce. Dissolve gelatine with boiling water, mix well into filling. Pour on top of biscuit base,
Refrigerate for at least 4 hours or until firm. I always place my no bake cheesecakes into a plastic container and then into the fridge so that it doesn’t absorbs any smells- you want lemon cheesecake not cabbage or spaghetti sauce infused cheesecake!
Drain 1 x 250 g jar of sour cherries, make sure all pits have been removed. Pat cherries dry from any excess liquid, and spread onto set cheesecake filling. Mix 4 table spoons of kirsch into tortenguss gel. You can buy tortenguss from delis or continental food stores. Mix red tortenguss according to the packet instructions or make a batch or strawberry jelly, and when it is sloppy pour on top of cheesecake. If you use strawberry jelly you won't be able to add the kirsch as it will make it too sloppy and not set. I use the red tortenguss, check this link, because it sets pretty instantly. Pipe some fresh cream with it too for a little extra decadence, and top with chocolate shavings.
Happy baking! or No-baking I should say!! More no bake cheesecake recipes Please share with your friends or follow this blog on networked blogs for regular updates.