Ingredients for No Bake Black Forest Cheesecake
- Chocolate Biscuits
- 100g unsalted butter, melted
- Cream Cheese
- Caster Sugar
- Lemon Juice
- Gelatin
- 2 tablespoons cold water
- Heavy Cream
- Black Cherries
- 1 tablespoon cornflour
- Dark Rum
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How to Make No Bake Black Forest Cheesecake
- Crush 250g digestive biscuits into fine crumbs using a food processor.
- Add 100g melted unsalted butter to the crumbs and pulse until combined.
- Press the crumb mixture firmly into the base and up the sides of a 21cm springform pan.
- Refrigerate for at least 30 minutes to firm up.
- In a large bowl, beat 500g cream cheese with 100g caster sugar and 2 tablespoons of cherry juice until smooth and creamy.
- In a small heatproof jug, sprinkle 2 teaspoons of powdered gelatin over 2 tablespoons of cold water.
- Set the jug in a pan of simmering water, stirring until the gelatin dissolves completely.
- Let the gelatin mixture cool for 5 minutes.
- In a separate bowl, whip 250ml heavy cream until soft peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Fold in the cooled gelatin mixture until fully incorporated.
- Drain a 400g can of dark sweet cherries, reserving 180ml of the syrup.
- Layer one-third of the cheesecake mixture into the prepared crust. Top with half of the cherries.
- Repeat layers: cheesecake mixture, remaining cherries, and the final layer of cheesecake mixture.
- Refrigerate for at least 3 hours, or preferably overnight, until set.
- **For the topping:** In a small saucepan, whisk together 1 tablespoon of cornflour and 50g of caster sugar with the reserved cherry syrup.
- Cook over medium heat, stirring constantly, until the mixture boils and thickens. Remove from heat and stir in 1 tablespoon of rum (optional).
- Let the topping cool for 10 minutes before spreading it over the set cheesecake.
- Swirl the topping gently into the cheesecake mixture for a marbled effect.
- Refrigerate for at least 30 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
129g
Fat
114g
Carbs
13g
