As a famous Aussie ad used to say ‘when you’re on a good thing, stick to it.’ I made this Women’s Weekly recipe decades ago and it was so easy, tasted so good and got many compliments that it’s the only cheesecake I ever make.
Black Forest Cheesecake
250g plain chocolate biscuits (Chocolate Ripples work really well)
125g melted butter
250g pack of cream cheese (Philadelphia)
1/2 cup water
3/4 cup caster sugar
1tbsp lemon juice
300ml thickened cream
425g tin pitted black cherries
1tbsp cornflour 1tbsp rum 1tbsp sugar
Finely crush biscuits and add to melted butter. Press mixture onto base of 20 cm spring-form pan, and up along the sides to a height of approx 5cm. Refrigerate at least half an hour.
Meanwhile, sprinkle gelatine over the water and dissolve over hot water. Stir until gelatine dissolves; cool 5 minutes.
Beat cream cheese, sugar and lemon juice in a bowl with an electric mixer until smooth.
Whip cream until soft peaks form, fold into cheese mixture in two batches; fold in gelatine mixture. Drain cherries, reserve ¾ cup of the syrup for the Topping. Pat cherries dry on absorbent paper. You will need about half the cherries for this recipe
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.
Combine the cornflour and sugar with reserved cherry syrup in a small saucepan. Stir over heat until the mixture boils and thickens, stir in rum; cool 10 minutes.
Spread Topping over cheesecake. Swirl lightly into the mixture to create a pattern. Refrigerate cheesecake overnight.