How To make Black Forest Cheesecake 2

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:

Fine dining BLACK FOREST CAKE recipe | Michelin Star Dessert At Home

In this video I will show you a delicious fine dining dessert, black forest cake with caramelized milk ice cream and pistachio crumble. This is a super easy recipe you can do at home for your friends and family, I guarantee you they will love it.

Sponge recipe
- 250g of sugar
- 200g of almond flour
- 6 whole eggs
- 50g of cocoa
- 40g of plain flour
- 4 egg whites
- pinch of salt

White chocolate mousse
- 250g of white chocolate
- 8g of gelatine
- 4 egg yolks
- 20g of sugar
- 100ml of milk
- 120+270 heavy cream

Cherry jam
- 450g of cherry puree
- 120g of sugar
- 10g of pectin
- 3g of gelatine

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#blackforestcake #finediningdessert #homecooking

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

A lovely moist dense pound-cake like chocolate cake with a decadent cheesecake ribbon. This recipe by Carey Enns of Aylmer Ontario, found in Taste of Home Magazine. I didn't create this recipe.

2 packages cream cheese (8oz / 250g each)
3/4 cup sugar (150g)
2 eggs
1 tsp (5 ml) vanilla
1/2 tsp (2.5 ml) almond extract
dash salt (didn't show this in video)

Batter:
1 1/2 cups sugar ( 300g)
1/2 cup (125ml) canola oil (or other vegetable oil)
1 egg
1 1/2 tsp (7.5 ml) vanilla extract
2 1/4 cups (290g approx) all purpose flour
1/3 cup (30g) powdered unsweetened cocoa
1 tsp (5g) baking soda
1/4 tsp (1g) salt
1 1/2 cups (375ml) buttermilk
(make your own by mixing the 1 1/2 cups of milk with 1 1/2 tbsp ( 22.5ml) vinegar or lemon juice, stir and let sit for a few minutes)

Topping:
1 can cherry pie filling, whipped cream

1. In large bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low speed until combined, stir in extracts and salt, set aside.
2. in another large bowl, beat the sugar, oil, egg and vanilla until well blended. Combine the flour cocoa, baking soda and salt. Gradually add to sugar mixture alternately with buttermilk.
3. Spoon half of the batter into a greased and floured 10 inch fluted tube pan, spread with half of the cream cheese mixture, repeat layers.
4. Bake at 375F (190C) for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool completely and remove from pan.
5. Slice cake, serve topped with cherry pie filling and whipped cream or topping. Refrigerate leftovers.

????????????????Vegan Black Forest Cheesecake

The best cheesecake just happened right now in perfect timing for Valentine's Day! Black forest brownies & black forest cheesecake is the winning combination to spark some love! Love for eating vegan cheesecake that is!


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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.