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23rd, July 2014

Black Forest Shloer Cheesecake

Black Forest Shloer CheesecakeChilled no bake cheesecakes in my opinion are the best kinds of cheesecakes there are. I haven’t come across a no bake chilled cheesecake that I haven’t enjoyed and this black forest shloer cheesecake is no exception.

Black Forest Shloer CheesecakeIt could be that I once had a bad experience regarding a baked cheesecake that has made me never want to eat one again but I am tempted to give it a shot. Black forest gateaux is a traditionally 80s dessert which is where the black forest shloer cheesecake gets it’s inspiration. It also grabs it’s inspiration from fruits which can be found in the forest. Blackberries, blackcurrants, cherries, all deep and dark in colour.

Black Forest Shloer CheesecakeA lot of fruit cheesecake recipes, especially no bake cheesecakes always have the fruit flavour on top. Here I’ve mixed it in to the cream cheese mixture, turning the black forest shloer cheesecake beautiful shade of purple.

Red Grape ShloerBlack forest fruits are combined with the red grape shloer which adds a sharp and musky, note (similar to red wine) to the cheesecake with sits on top of a dark chocolate biscuit crumb. Shloer red grape is the perfect non alcoholic alternative to red wine. The flavour and notes are similar to that of red wine, which when used here rounds off the fruity flavour of the cheesecake.

Black Forest Shloer CheesecakeMost recipes require you to have a spring form pan making for easy release when making a cheesecake, but I managed just as well using an ordinary deep cake tin. After a long time in the fridge, flipping over on to a piece of parchment before decorating with dark chocolate shavings, whipped cream and cherries just like a traditional black forest gateau.

Black Forest Shloer Cheesecake
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Cook time: 
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Yields: 8 slices
 
Indulge in this Black Forest Shloer Cheesecake. Pack full fruity berries and red grape shloer that turns the cheesecake a beautiful shade of purple. Black forest fruit cheesecake on top a dark chocolate biscuit base garnished with whipped cream, dark chocolate and cherries.
Ingredients
For the crust...
  • 25g butter
  • 25g dark chocolate
  • 125g digestive biscuits
For the cheesecake...
  • 150g black forest fruits
  • 300ml Red Grape Shloer
  • 1 tbsp lemon juice
  • ½ tsp cornstarch
  • 2 leaves of gelatin
  • 250g cream cheese
  • 175ml double cream
  • 45g icing sugar
For the garnish...
  • 200ml double cream
  • 1 tbsp icing sugar
  • Cherries
  • Dark chocolate bar
Instructions
For the crust...
  1. Line the base and sides of a 6inch cake tin.
  2. Melt the butter and chocolate together. Combine together with the crushed biscuits and press into the tin. Allow to chill in the fridge.
For the cheesecake...
  1. Place the gelatin in cold water to soften.
  2. Combine the fruits, shloer and lemon juice together in a saucepan. Bring the mixture to the boil.
  3. Remove some of the liquid from the pan and mix with the cornflour. Add the cornflour mixture to the pan and reduce the heat to low. Cook the mixture until it thickens then add the gelatin and stir to dissolve.
  4. Set aside to cool.
  5. Whip the cream and icing sugar till it form soft peaks. Add the cream cheese and beat in gently.
  6. Combine the fruit mixture with the cream cheese and pour into the cake tin. Allow to chill for at least 5 hours or overnight.
  7. Place a piece of parchment on a plate. Flip the cheesecake over then flip it on a serving plate.
For the garnish...
  1. Using a peeler, scrape the chocolate to create chocolate shavings.
  2. Whip the double cream and sugar till it form soft peaks. Place in a piping bag fitted with a star nozzle. Pipe swirls on the cheesecake.
  3. Fill the space with chocolate shavings.
  4. Top each swirl with a cherry.
Oh So Sweet Baker's Notes
- Black forest fruits consist of cherries, blackcurrants and blackberries. If you can't find an already mixed pack use a combination of the fruits.
- Want an extra chocolatey base? Use chocolate biscuits instead of digestives.
- Feel free to use a spring form tin.

The Red Grape Shloer was provided to me by Shloer. All opinions are my own.

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15th, July 2014

Spiked Tropical Popsicles

Spiked Tropical PopsiclesI’m thinking of changing this blog to the ‘ Oh So Boozy Baker’ with the amount of booze related recipes gracing my blog at the moment. I’m continuously finding ways to spike every day recipes and spiked tropical popsicles were the next thing to be hit with the booze stick.
Previous alcoholic recipes:
Berry Beet Bellini
Peach Melba Bellini Cake
Mini Berry Tea Cakes
Passion Fruit Citrus Sangria

Spiked-Tropical-Popsicles2Next on my alcohol to-do list: Add more alcohol to my dwindling alcohol cupboard. Seriously! I think I need to add some more liqueurs to the cupboard since that one bottle of chambord and amaretto needs some company. Maybe some pinnacle liqueurs if I can get my hands on some in the UK that doesn’t cost £35.99? There is NO WAY on earth I am paying that price for one bottle of alcohol. NO WAY! Continue Reading

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10th, July 2014

Bubblegum Funfetti Lamingtons

Bubblegum Funfetti LamingtonsCan one small cake square be any more fun?  Bubblegum funfetti lamingtons are a whole heap of fun and child like excitement all in a small morsel of cake. Huge cake squares swirled with coloured batter dipped in bubblegum flavoured glaze then taken over the top by coating it in sprinkles! Who can say no to big cake cake square covered in sprinkles? No one human that’s for sure, or people who don’t like sprinkles. But I’ve never come across someone who doesn’t like sprinkles. Bubblegum-Funfetti-LamingtonsTraditionally Lamingtons are Australian vanilla cake squares dipped in chocolate and coated in coconut. I love both the traditional ones and the bubblegum funfetti lamingtons. The bubblegum funfetti lamingtons are made similarly to the traditional ones. Vanilla cake batter in divided and tinted before before swirled into a cake pan. After being baked ad cooled the cake is cut into squares before being dipped in a delicious bubblegum flavoured icing glaze. The squares are then rolled in colourful sprinkles. Continue Reading

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