Black Forrest Cheesecake
Ingredients
- 200g Choc Crunch or Choc Chip Biscuits
- 3 tablespoons Coconut – lightly pan fried
- 90g Butter – melted
- 500g Ricotta – drained
- 250g Philadelphia Cream Cheese
- 4 tablespoons Sugar or Coconut Sugar
- 1 teaspoon Vanilla Extract
- 1 tablespoon Lemon Juice
- 3 teaspoons Gelatine – dissolved in 1/4 cup boiled Water (whisk with a fork)
- 425g can pitted Black Cherries – drained
- 1/2 cup Morello sour pitted Cherries – drained
- 2 packets Raspberry Jelly
Directions
- Blend biscuits, coconut and butter in a food processor.
- Press into base of a greased 24cm dish, or a springform pan lined with baking paper, refrigerate.
- Process cheese, sugar, vanilla and lemon juice for 1 minute.
- Scrape down sides, add gelatine.
- Process a further 1 minute or until, soft and smooth.
- Spread mixture onto biscuit base.
- Arrange cherries on top, refrigerate.
- Dissolve Jelly with 200ml of boiled water, then add 400ml of cold water.
- Pour over cherries, refrigerate 3 – 4 hours until set.
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