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Photo by Alecia

Black Forest Cheesecake

Crumb Crust:
125g butter melted
250g plain chocolate biscuits (crushed)

Mix and put into pie dish. Refrigerate.

Filling:
1/2 cup boiling water with 1 Tablespoon gelatine dissolved, cooled
250g cream cheese
3/4 cup sugar
300 ml thickened cream (whipped)
1 Tablespoon lemon juice
425g can pitted black berries

Beat cheese, sugar and lemon juice till smooth; add cooled gelatine and water mix. Fold in the whipped cream. Drain cherries and save juice; put cherries on cold base and cover with filling – put more cherries on top.

Topping:
Juice from cherries
1 Tablespoon sugar
1 Tablespoon cornflour
1 Tablespoon of either rum, sherry or port

Boil juice and sugar. Thicken with cornflour; add the alcohol and pour over filling.

Refrigerate.

Tips:
# To avoid lumps – mix a small amount of juice with the cornflour to make a paste, then add to the rest of the juice.
# If biscuit base is too oily – mix in plain flour before setting in fridge.

One Response to “Black Forest Cheesecake”

  1. Alecia says:

    A little involved, but still simple enough, you just have to go step by step. Mix the cornflour with a bit of juice first, or the cornflour goes extremely lumpy and the sauce will not set on top of your cheesecake.

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