Black Forest Cheesecake
Source & History
I am told in no uncertain terms that this is not one of Rhoda's recipes. However, she has been making it recently and everyone likes it. The recipe is from one of the ladies from bowls.
Notes
- Rhoda uses Chocolate Ripple biscuits because she says that she can never find the golliwog biscuits
- there is a lot of melted butter in the base - you might want to reduce the amount
- Aunty Pam says that the base was very thick and hard, it might be better to use 1 packet of biscuits instead of 2 and only 1/4 cup of melted butter (you can always add a bit more if that's not enough).
- If you don't have a blender or food processor - you can always crush biscuits by putting them in a plastic bag and hitting them with something like a rolling pin (great for getting rid of pent-up aggression).
- Author
- Aileen Sorohan
Ingredients
- 2 packets plain chocolate biscuits (Chocolate Ripple)
- 1 cup melted butter
- 2 tbsp gelatin powdered
- 1/2 cup boiling water
- 250 grams Philadelphia Cream Cheese
- 1 cup white sugar
- 425 gram tin pitted cherries (save the juice)
- 600 ml cream thickened
- 1 tbsp lemon juice
- 1 tsp cornflour
Instructions
- Whiz the biscuits in a blender or food processor. Add the melted butter.
- Put the mixture in a rectangle tray and flatten with your fingers. Refrigerate to set.
- Put the gelatin in the boiling water to dissolve. Allow to cool.
- Strain the juice from the tin of cherries and set aside. Chop the cherries into pieces.
- Beat the cream until thick.
- Combine Philadelphia cream cheese, sugar, lemon juice and gelatin mixture.
- Fold in the thick cream mixture (sets pretty fast!)
- Put half of the mixture on the base. Spread over the copped cherries. Add the rest of the mixture. Allow to set.
- Combine cornflour and half the cherry juice. Drizzle over the top of the set cheesecake.