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black forest cheesecake

Black Forest Cheesecake

This Black Forest Cheesecake is a super collaboration of cherries, blueberries and blackberries with chopped up dark chocolate on a creamy cheesecake.

Course Dessert
Cuisine American, English, International
Keyword Black Forest Cheesecake, Black forest no bake cheesecake
Prep Time 15 minutes
Fridge Time 30 minutes
Total Time 45 minutes
Servings 12
Calories 300 kcal
Author Sisley White

Ingredients

  • 45 g Unsalted butter
  • 150 g Bourbon biscuits
  • 300 g Soft cream cheese
  • 60 g Caster sugar
  • 150 ml Double cream
  • 410 g black cherry fruit filling tin
  • 150 g Blackberries
  • 125 g blueberries
  • 1 lime
  • 60 g dark chocolate

Instructions

Making the black forest topping

  1. Place the tinned cherries, blueberries and blackberries in a saucepan. Along with the fresh lime juice.

  2. On a low heat allow the mix to reduce down. Keep an eye on the mix and stir regularly.

  3. Once the fruit has started mushing down slightly remove from the heat and allow to cool.

The Cheesecake

  1. Lightly grease an 6 inch loose base cake tin. (I also added a greaseproof paper circle at the bottom to help it off the base later).
  2. Melt the butter gently in the microwave or in a pan and then take off the heat.
  3. Crush the bourbon biscuits in a food processor, or put it in a plastic bag and use a rolling pin to break them up (my preferred method).
  4. Put the biscuit crumbs in a bowl and add the melted butter. Stir until all the biscuits are coated in the butter.
  5. Scoop the crumbs into the tin and push down to make a hard layer. Place the cake tin in the fridge and leave to harden while you make the cream layer.
  6. In a bowl cream together the cream cheese and caster sugar until the sugar has dissolved and is well distributed.
  7. In a new bowl lightly whip the double cream until it starts to thicken.
  8. Stir in the double cream and cream cheese mixture together.
  9. Remove the cake tin from the fridge and add the cream cheese to the base and put back into the fridge to set. It takes roughly about 45-60 minutes.
  10. Remove the cheesecake from the tin and place on a plate. Spoon the cool cherry mix over the top.

  11. Chop the chocolate on the diagonal creating the beautiful flakes. Sprinkle on the cheesecake and serve.