Black forest cheesecake slice

With a layer of dark chocolate, creamy cheesecake filling and sweet cherry jelly, this slice is a most decadent treat.

  • 12 hrs preparation chill time
  • 35 mins cooking
  • Serves 8
  • Print


Black forest cheesecake slice
  • 425 gram can seedless black cherries in syrup
  • 85 gram packet cherry flavoured jelly crystals
  • 2/3 cup (160ml) boiling water
  • 200 gram dark eating chocolate, melted
  • 125 gram cream cheese, softened
  • 125 gram mascarpone
  • 1/2 cup (110g) caster sugar
  • 2/3 cup (160ml) cream
  • 1 egg, separated


Black forest cheesecake slice
  • 1
    Preheat oven to 160°C (140°C fan-forced). Grease base of 19cm x 29cm slice pan; line base with baking paper, extending paper 5cm over long sides.
  • 2
    Drain cherries; reserve syrup. To make cherry topping, combine jelly crystals and the water in small bowl, stir until jelly is dissolved. Stir in 2/3 cup reserved cherry syrup; cool. Refrigerate jelly until thickened to the stage where it resembles unbeaten egg whites.
  • 3
    Spread chocolate over base of pan; refrigerate until set.
  • 4
    Beat cheese, mascarpone, sugar, cream and egg yolk in small bowl with electric mixer until smooth; stir in cherries.
  • 5
    Beat egg white in small bowl with electric mixer until soft peaks form; fold into cream cheese mixture. Pour over chocolate base.
  • 6
    Bake about 35 minutes; cool in oven with door ajar.
  • 7
    Pour cherry topping over cheesecake. Refrigerate overnight.

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