This is amazing - black cherries set on top of a Baileys flavoured chocolate cheesecake. It seems extra indulgent but is made with light cream cheese base so isn't as bad as it first seems - kilojoule-wise. Or that's my excuse and I'm sticking to it!
200g packet ginger nut biscuits
60g melted butter
500g light or low fat cream cheese, at room temperature
300ml thickened cream
1 cup (220g) caster sugar
2 tablespoons gelatine powder
5 tablespoons hot water
250g cooking chocolate
1/2 cup (125ml) Baileys Irish Cream
1 tablespoon gelatine powder
1 (400g) tin stoneless black cherries in syrup
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
Base: Crush biscuits in blender, or with rolling pin in plastic bag. Mix with butter and press mixture into base of round springform tin. Put in refrigerator to set.
Cheesecake Filling: In large bowl use a hand beater to mix cream cheese, cream and sugar until creamy. Dissolve 2 tablespoons of gelatine in 3 tablespoons of hot water and beat into the cream cheese mixture.
Melt chocolate in microwave, beat this into cream cheese mixture. Stir through the Baileys until all combined. Pour mixture onto biscuit base and put in refrigerator to set, about 3 hours.
Topping: Dissolve the last tablespoon of gelatine in 2 tablespoons of hot water. Combine this with the cherries (including the syrup) mixing well. Put this mixture in the refrigerator until slightly thick, but not set. Spread on top of semi-set cheesecake and put back in the fridge to set completely.
To Serve: Wet a tea towel in hot water and wring out. Place towel around the outside of tin for 30 seconds before releasing the spring and removing cheesecake. Serve with whipped cream on the side.
Tried this, the main cheesecake mix was very good, but the suggestion to use cherries and gelatine was gross. I followed the recipe step by step and my black forest topping failed, and had no back up berries to put on top, so ended up changing this to a caramel topping with chocolate decorations. Ginger nut base is nice, but i don't think it works for black forest type desserts. Better off using a chocolate biscuit base. I had no baileys so instead used amarula and this worked out fine. - 01 Jun 2013