This Black Forest Cheesecake is inspired by the gorgeous chocolate cherry and cream flavours of a traditional Black Forest Cake. Juicy kirsch spiked cherries are piled onto a super creamy no-bake cheesecake layer and bourbon biscuit base then topped with lashings of dark chocolate shards. Small but perfectly formed, this is an ideal dessert at any time of year!
5 from 7 votes
Prep Time 35mins
Chilling Time 30mins
Total Time 1hr5mins
Cuisine American, English, International
Black Forest topping
410gBlack cherry fruit filling tin
300gSoft cream cheese
150mlDouble cream / heavy cream
Making the black forest topping
Place the tinned cherries, blueberries and blackberries in a saucepan. Along with the fresh lime juice.
On a low heat allow the mix to reduce down. Keep an eye on the mix and stir regularly.
Once the fruit has started mushing down slightly remove from the heat and allow to cool.
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).
Melt the butter gently in the microwave or in a pan and then take off the heat.
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).
Put the biscuit crumbs in a bowl and add the melted butter. Stir until all the biscuits are coated in the butter.
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.
In a bowl cream together the cream cheese and caster sugar until the sugar has dissolved and is well distributed.
In a new bowl lightly whip the double cream until it starts to thicken.
Stir in the double cream and cream cheese mixture together.
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.
Remove the cheesecake from the tin and place on a plate. Spoon the cool cherry mix over the top.
Chop the chocolate on the diagonal creating the beautiful flakes. Sprinkle on the cheesecake and serve.
The cheesecake will last for up to 3 days in an air tight container in the fridge.