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Chocolate Black Forest cheesecake
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75g dark chocolate digestive biscuits
30g butter, melted
½ x 450g pack frozen essential Waitrose Black Forest Fruit
50g caster sugar
3 tbsp kirsch
100g dark chocolate, broken into pieces
200g mascarpone cheese
1 tsp vanilla extract
2 tbsp icing sugar
Mint leaves, to garnish
1 Place the biscuits in a food processor and process to make coarse crumbs. Add the melted butter and process again – just for a few seconds until well mixed in. Spoon the mixture into the base of two 11cm individual tins and place in the fridge to chill while you prepare the filling.
2 Place the frozen fruits in a saucepan with the caster sugar and cook gently for 10 minutes until the fruits are softened and the juices are syrupy. Add a tablespoon of kirsch to the fruits and set aside to cool.
3 Put the dark chocolate pieces in a bowl and either set over a pan of gently simmering water or place in the microwave for 1 minute until melted. Set aside to cool. Mix the mascarpone, vanilla, remaining kirsch and icing sugar together until smooth, then carefully mix in the cooled melted chocolate.
4 Spoon a little of the cooled fruits onto the biscuit base and then spoon over the mascarpone filling, smoothing the top to finish. Place in the fridge to chill for at least 1 hour, or for up to 4 hours. When ready to serve, remove from the tins, spoon the remaining fruits on top of the cheesecakes and decorate with the mint leaves.
Typical values per serving:
This recipe was first published in February 2018.