Black Forest Cheesecake Slice Recipes

BLACK FOREST CHEESECAKE SLICE

Steps:

• Combine cookie crumbs and butter.
• Press into the base of a rectangle pan, refrigerate.
• Beat cream cheese and sweetened condensed milk until smooth, beat in cream.
• Sprinkle gelatine over water, dissolve over hot water, cool, beat into cream cheese mixture.
• Drain cherries, reserve syrup.
• Halve cherries and fold into cream cheese mixture, spoon evenly over crumb crust.
• Combine in pan cornflour and reserved syrup.
• Bring to the boil stirring, remove from heat, cool.
• Swirl cherry syrup mixture through cream cheese mixture.
• Refrigerate until set.

NO BAKE BLACK FOREST CHEESECAKE

Steps:

• Process biscuits until mixture resembles fine breadcrumbs. Add butter, process until juist combined.
• Using one hand, press crumb mixture evenly over base and side of 21cm springform tin. Cover, refrigerate 30 minutes or until firm.
• Meanwhile, beat cheese, sugar and juice in small bowl with electric mixer until smooth and creamy; transfer to large bowl. Sprinkle gelatine over the water in small heathproof jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves; cool 5 minutes. Whip cream until soft peaks form, fold into cheese mixture; fold in gelatine mixture.
• Drain cherries, reserve 180ml of the syrup for topping.
• Spoon one third of cheesecake mixture into tin, top with half of the cherries, then continue layering, ending with cheese mixture, refrigerate 3 hours or overnight until set.
• Spread topping over cheesecakes, swirl gently into cheese mixture. Refrigerate until set.
• For the topping, blend cornflour and sugar with reserved cherry syrup in small saucepan. Stir over heat until mixture boils and thickens, stir in rum; cool 10 minutes before serving.

BLACK FOREST CHEESECAKES

Steps:

• Preheat oven to 325 degrees F (160 degrees C). Line muffin cups with paper or foil muffin liners.
• Remove cookie top from each sandwich cookie; crush and set aside. Place cream-topped cookies in lined muffin cups, cream side up.
• Beat cream cheese, sugar, baking cocoa, and vanilla extract with an electric mixer in a large bowl until fluffy. Mix in eggs until blended. Fill prepared muffin cups 3/4 full; sprinkle 1/4 cup reserved cookie crumbs over top. Discard remaining crumbs or save for another use.
• Bake in preheated oven until set, 20 to 25 minutes. Cool completely; cover and refrigerate for at least 2 hours.
• Top each cheesecake with 2 tablespoons pie filling and a dollop of whipped topping just before serving.

BLACK FOREST CHEESECAKE

Steps:

• In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Fold in whipped topping. Spread half the mixture evenly into crust. Fold cocoa and confectioners' sugar into remaining whipped topping mixture; carefully spread over cream cheese layer. Refrigerate at least 4 hours. , Cut into pieces; top each piece with cherry pie filling.

BLACK FOREST CHEESECAKE SLICE

Steps:

• Crush biscuits in a food processor until smooth.
• Add melted butter and mix until combined.
• Press into base and sides of a greased deep 20 x 30cm baking pan. Refrigerate.
• Beat cream cheese, lemon juice and sugar until smooth.
• Add gelatine and cream, then beat for 1 minute
• Fold through cherries. Spoon onto prepared crust and allow to set.
• Meanwhile, prepare jelly with 1/2 cup boiling water, stir in reserved juice then cool.
• When cheesecake has begun to set, pour cooled jelly over the surface. Chill overnight before cutting into squares to serve.

THE ULTIMATE BLACK FOREST CHEESECAKE

Steps:

• For the crust: Combine ingredients and press into an ungreased 10 inch springform pan.
• Chill.
• For the filling: Beat cream cheese and sugar in a large bowl for 5 minutes.
• Mix in cocoa.
• Beat in eggs one at a time.
• Beat for 5 minutes more.
• Slowly add whipping cream and vanilla and beat again until well blended.
• Fold in cherries.
• Pour over cooled crust.
• Bake in 325°F oven for 75 minutes or until center is almost set.
• Run paring knife around edges to allow cake to settle without cracking.
• Cool completely.
• For the topping: Spread cherry pie filling on top of cooled cake.
• Spoon or pipe topping around edges as desired.
• Chill.