Black Forest Cheesecake

I love to cook or bake something new in my work free days, work free days are few days when I stop my classes and cake work just to give time for myself and kids, but I take this break when I earn enough to cover the work free days in the previous month. This is the best part of having an own business I can take break when I wanted without any hesitation without loss to my work with just little planning.

Cheesecakes we all love and today I am going to introduce Black forest cheesecake on my blog. I have tried to combine all the flavor’s which should be in a black forest cake in this cheesecake, and I am happy this cake turned out gorgeous by the look and taste. 

Ingredients:

Crust-

16 Oreo cookies

3 tablespoons unsalted butter

Filling-

350 grms cream cheese

3/4 cup sugar (powdered)

½ cup cocoa powder

1 tin nestle cream

4 tbs cherry syrup

2 tbs corn flour

1 teaspoons vanilla extract

3 eggs

For topping

1 cup cherry pie filling

1/3 cup whipping cream whipped

½ cup chocolate ganache

½ cup shaved chocolate

Method:

Prepare the crust-

Preheat oven to 180 C. Crush the cookies in a bag (no need to remove the filling), then place cookie crumbs in a bowl. Melt the butter in a small sauce pan, then pour butter over crumbs and stir until evenly moist. Dump mixture into the bottom of a 8" spring form pan or loose bottom pan and press down firmly on the bottom.Chill in fridge until filling is ready. 

Prepare the filling-

In the bowl of an electric mixer or hand mixer, blend cream cheese until smooth. Add sugar and blend until fully incorporated. Add cherry syrup, nestle cream and vanilla and continue to blend. Now add eggs, cocoa powder and corn flour, mix to combine. Pour filling into the crust.

Bake cheesecake in a water bath for 55-65 minutes, until the center barely jiggles when nudged.

Cool cheesecake at room temperature 30 minutes, then move to the refrigerator and chill for 8 hours or overnight.

Chocolate Ganache: Chop 75 grms of chocolate set aside, heat ½ cup whip cream in a sauce pan when the whipped cream starts to boil take the sauce pan out from stove and tip the chopped chocolate into the hot whip cream, leave for 15 minutes and stir until chocolate and whipped cream is fully mixed. If the ganache is too thin pour ganache into a bowl and chill for some minutes, if ganache is thick it can be used immediately, just the ganache should be in a thick pouring consistency.

Top chilled cheesecakes with whipped cream, then spread cherry pie filling, pour chocolate ganache on top and sprinkle chocolate shavings…. Enjoy!

Note: cover inside and out of cake pan with aluminum foil. 

Fresh Creamy And So Dreamy Cherry Cheesecake

It’s quite a time since I wanted to introduce cheesecakes on my blog. So I decided to make a fresh cherry cheesecake. We don’t get locally grown fresh cherries and berries here, only the imported ones and it’s expensive, so I don’t buy it much. My daughter knows I love berries & different kinds of fruits so sometimes when she gets enough time to shop she brings me different kinds of fruits, berries etc. when she comes from abroad. She works as a flight attendant in one of the international airlines, so she travels a lot. To keep berries for long time what I do is I put berries in a zip lock bag and freeze it. I am sure this cheesecake won’t disappoint who ever tries it. My kids loved it.

Ingredients:

For crust

11/3 cup ground marrie biscuit

2 tbs powdered sugar

4 tbs unsalted butter

For filling

500 grams cream cheese (in room temperature)

1 cup sugar (ground)

½ cup whipping cream

3 eggs

3 tbs corn flour

For cherry filling

¾ cup pureed fresh cherry (Fresh cherries pitted and pureed)

3 tbs sugar

2 tbs corn flour

More fresh cherries to garnish (optional)

Method:

Making Cherry Filling

1 _ Put cherry puree and sugar in a sauce pan, cook on low heat until all the sugar is melted. Add corn flour and cook thick enough to coat back of a spoon. Take out from heat and leave to cool.

Making Cheesecake

2 _ Heat oven to 300° F. Line the base of a 8inch loose-bottomed or springform pan with aluminum foil – mix ground marrie biscuit, powdered sugar and melted butter. Tip into the prepared pan and press down firmly to create an even base. Chill while you prepare the filling.

3 _Put the cream cheese, ground sugar in a bowl, then beat with an electric mixer until smooth. Tip eggs, corn flour, whipping cream and continue beating until mixture is combined.

4 _ Spoon the cream mixture onto the biscuit base, smooth the top of the cheesecake down with the back of a dessertspoon or spatula. Slowly tap the pan on the kitchen counter Spoon cherry filling mixture over cream mixture, swirl together using the tip of a knife.

5 _ Bake 1 hour 15minutes or until firm except for the very center. Cool completely on wire rack. Refrigerate at least 4 hours.

6 _If using a loose-bottomed pan, unmold by placing on top of a can, and then gradually pull down the sides of the pan. Slip the cheesecake onto a serving plate, removing the aluminum foil and base. Enjoy!