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.