Recipes

Black Forest Cheesecake

With a rich Black Forest Gateau Shortbread base and a creamy, chocolatey and juicy cherry filling, this cheesecake is delicious!

Baking Dessert Christmas

Follow the steps

300g Dean’s Black Forest Gateau Shortbread Rounds

80g Unsalted Butter, melted

500g Full-Fat Cream Cheese

100g Icing Sugar

300ml Double Cream

100g Milk Chocolate

100g Dark Chocolate

250g Fresh Cherries, halved with stones and stalks removed

Decoration (optional)

Fresh Cherries

Whipped Double Cream

Follow The Steps

Grease and line a 20cm springform tin.

Crush the shortbread rounds into a fine crumb using a food processor or a bag and rolling pin. Put this into a bowl and stir in the melted butter until well combined. Tip this into the tin and using the back of a spoon, press into the base until you have a smooth layer. Put in the fridge to chill while you make the cheesecake filling.

Gently melt the milk and dark chocolate together in a bowl over a pan of simmering water or carefully in short bursts in the microwave. Set aside to cool slightly while doing the rest.

Put the cream cheese and icing sugar in a bowl and whisk together until combined. Add in the melted chocolate and whisk until well combined.

Pour in the double cream and continue to whisk until the mixture starts to thicken. It should completely hold itself when ready. Add the cherry halves and gently fold through the mixture.

Spoon the cheesecake filling into the tin with the shortbread base and smooth over the top. Place in the fridge and chill for at least 6 hours, ideally overnight.

To serve, carefully remove the cheesecake from the tin onto a serving plate.

Decorate how you wish. We used some whipped double cream and fresh cherries.