Hopefully you’ll love it too!īe sure to save this No Bake Black Forest Cheesecake recipe to your favorite Pinterest board for later. So to say he loved this dessert would be a huge understatement. Pretty much anything that involves cherries and chocolate. 250g plain chocolate biscuits, crushed 125g butter, melted 425g can pitted black cherries, drained, liquid reserved 2 tablespoons caster sugar 1 tablespoon. My husband is something of a cheesecake connoisseur (or at least, he likes to think he is) and he’s also a big fan of black forest desserts. Of course, if you want to make things extra special, you can always make homemade cherry pie filling. Easy peasy!Įverything gets topped off with a can of cherry pie filling and you have a decadent, no-bake dessert that looks like you spent hours in the kitchen. You make a basic cheesecake filling, add half to the pan, then stir some melted chocolate into the rest and you’ve got your chocolate filling. You technically don’t even have to make two fillings for the layers. Finished with fresh cream, sour cherry glaze and Belgian chocolate.NZ48. I just think the chocolate crust is more in keeping with the black forest theme. Chocolate sponge layered with vanilla flavoured cream and hand-crushed sour cherries. It all starts off with a chocolate cookie crumb crust, although you could do graham cracker too. Really good!Īnd even though it looks fancy with all the separate chocolate and vanilla cheesecake layers, it’s amazingly simple and easy to put together. I love a good no-bake cheesecake, and let me tell you this No Bake Black Forest Cheesecake is good. Whip up the remaining ½ cup of cream for the top of the cake, and decorate with cherries and grated chocolate before serving.NO BAKE BLACK FOREST CHEESECAKE - An easy no-bake cheesecake with a chocolate crumb crust, vanilla and chocolate cheesecake layers, topped with cherry pie filling. ingredients 1 12 cups chocolate wafer crumbs 4 cup butter or 1/4 cup margarine, melted 24 ounces cream cheese, softened 1 12 cups sugar 4 eggs 3 cup.Move the cheesecake in gentle circular motions to make sure the chocolate covers the cheesecake evenly, then let it set for 10 minutes. Wait for the ganache to cool slightly before pouring it on top of the cooled cheesecake.Then, when it is hot (but not boiling), add the chocolate and keep stirring until it has melted. The best way to do this is to warm the cream in a heatproof bowl in the microwave for 45 seconds to 1 minute. At the end of the refrigeration time, make a ganache using the remaining ½ cup of dark chocolate and ¼ cup of cream.Refrigerate the cheesecake for 6 to 8 hours, or overnight.Gently spoon or pipe the rest of the cheesecake mixture on top, making sure to fully cover the cherry filling, then smooth the top off using a palette knife or the back of a spoon.Scoop the cherry pie kirsch mixture into the center of the Oreo base and spread it out until it meets the cheesecake edges.Using a piping bag filled with roughly ¼ of the chocolate cheesecake mixture, pipe a circle all the way around the edge of the cheesecake base, forming a wall.Keeping the stand mixer running, slowly pour in the melted, cooled chocolate and mix it until well combined.In a stand mixer, whisk together the cream cheese, ¾ cup of whipping cream and vanilla extract until the mixture is well combined and stiff.Once the chocolate is fully melted, set it aside to cool. Make sure to regularly check and stir the chocolate every 15 to 20 seconds so that it doesn't burn. Combine 1 cup of dark chocolate and all the milk chocolate together in a heatproof bowl, then melt using a microwave.Put this in the fridge to harden while making the cheesecake mixture. Pour the crumbs into a 7-inch cake pan and, using the back of a spoon, press the crumbs down to form the cheesecake base.In a clean bowl, mix the melted butter with the Oreo crumbs until well combined.In a bowl, combine together the cherry pie filling and the kirsch, allowing the flavor of the kirsch to soak into the cherries as you make the rest of the cheesecake components.
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