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September
24
2006

BLACK FOREST CHEESECAKE

[ JO’S KITCHEN ]

250g SCALLIWAG BISCUITS

125g BUTTER

CRUSH BISCUITS. ADD MELTED BUTTER. PRESS INTO GREASED 20cm SPRINGFORM TIN & PUSH UP SIDES. ALLOW TO SET IN REFRIGERATOR.

½ CUP WATER

1 TABLESPOON GELATINE

250g PHILADELPHIA CREAM CHEESE

¾ CUP SUGAR

300ml THICKENED CREAM

1 TABLESPOON LEMON JUICE

425g CAN STONELESS BLACK CHERRIES

DRAIN CHERRIES & RESERVE ¾ CUP SYRUP.CUT CHERRIES IN HALF, WHIP CREAM. BEAT CREAM CHEESE, SUGAR & LEMON JUICE UNTIL SMOOTH. SPRINKLE GELATINE OVER WATER, DISSOLVE OVER HOT WATER & COOL. ADD TO CHEESE MIXTURE, BEAT WELL. FOLD IN CREAM. SPOON 1/3 OF FILLING INTO CRUST, ARRANGE ½ THE CHERRIES OVER FILLING, SPOON ANOTHER 1/3 OF FILLING OVER & ARRANGE REMAINING CHERRIES THEN TOP WITH REMAINING FILLING. REFRIGERATE UNTIL FIRM [APROXIMATELY 1 HOUR]

1 TABLESPOON CORNFLOUR

1 TABLESPOON SUGAR

1 TABLESPOON RUM

PLACE SUGAR & CORNFLOUR IN SMALL SAUCEPAN. GRADUALLY ADD RESERVED SYRUP. STIR OVER HEAT UNTIL BOILING. REMOVE FROM HEAT & ADD RUM. STIR FOR A FEW MINUTES TO ALLOW TO COOL SLIGHTLY. SPREAD TOPPING OVER CHEESECAKE. REFRIGERATE UNTIL FIRM. DECORATE WITH WHIPPED CREAM.

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