Black forest cheesecake

Rich and creamy, this black forest cheesecake is stuffed with juicy cherries and comes with a beautiful chocolate crust. Sinful indulgence at its best.

  • 35 mins preparation
  • 15 mins cooking
  • 9 hrs marinating
  • Serves 8
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Black forest cheesecake


  • 250 gram plain chocolate biscuits
  • 125 gram butter, melted
  • 3 teaspoon gelatine
  • 1/2 cup (125ml) water
  • 250 gram packet cream cheese, softened
  • 3/4 cup (165g) caster sugar
  • 1 tablespoon lemon juice
  • 300 millilitre thickened cream
  • 425 gram can pitted black cherries
  • 1 tablespoon cornflour
  • 1 tablespoon caster sugar
  • 1 tablespoon orange liqueur


  • 1
    Blend or process biscuits until mixture resembles fine breadcrumbs. Add butter; process until combined. Press biscuit mixture evenly over base and side of a 20cm spring-form pan. Place on oven tray; refrigerate for about 30 minutes or until firm.
  • 2
    Meanwhile, sprinkle gelatine over the water in a small heatproof jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves; cool for 5 minutes.
  • 3
    Beat cream cheese, sugar and juice in a small bowl with an electric mixer until smooth; transfer to a large bowl.
  • 4
    Whip cream until soft peaks form, then fold into cheese mixture in two batches; fold in gelatine mixture.
  • 5
    Drain cherries over a bowl and reserve 3/4 cup of the syrup. Pat cherries dry on absorbent paper. You will need half the cherries for this recipe (keep remainder for another use).
  • 6
    Spoon 1/3 of cheese mixture into crumb crust, top with half of the reserved cherries; repeat layering, ending with cheese mixture. Refrigerate until just firm.
  • 7
    Meanwhile, make topping: Combine the cornflour and sugar with reserved cherry syrup in a small saucepan. Stir over heat until the mixture boils and thickens. Stir in orange liqueur. Cool for 10 minutes.
  • 8
    Spread topping over cheesecake. Refrigerate cheesecake overnight.

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