My Black Forest Cheese Cake

I was delighted to come across fresh American cherries in the super market the other day that I just had to make a Black Forest inspired cheese cake. This is an ice-cream like cake and will be great for the summer months. That said, who said we can't have ice-cream in winter! Here is the recipe, serves 6.

You will need to begin this recipe two days prior to serving.

Two days prior to serving - what you need to do

Prepare brandy confit cherries

500g-600g fresh cherries (pitted)
1 cup brandy
2 tablespoon caster sugar

1. Bring the brandy and sugar to a low simmer until sugar is dissolved.
2. Add fresh cherries and confit on low heat, stirring occasionally until brandy confit thickens to a coolie consistency.
3. Set aside to cool and store in container in the refrigerator until required.

Prepare chocolate base for cheese cake

1 packet of chocolate biscuits (for this recipe I made my own)
50g unsalted butter (melted)

1. In a zip lock bag, crush chocolate biscuits and pour into a mixing bowl.
2. Add melted butter and stir to thoroughly combine.
3. In a spring form pan (or a round tart pan), press buttered biscuit crumbs into the pan to form the pastry base.
4. Refrigerate in the freezer until over night.

One day prior serving - what you need

250g cream cheese at room temperature (I used Philly cream cheese)
300ml light cream (You can use full cream if you like)
110g caster sugar
Juice of one lemon
4-5 tablespoon of kirsh

1. In a mixing bowl, beat cheese and sugar until sugar has dissolved and mixture is pale and thick.
2. Add lemon juice, and beat for 1 minute. Add cream and beat for 3-4 minutes or until mixture is double the volume (remembering not to over beat cream to avoid curdling).
3. Remove prepared biscuit base from the freezer, brush biscuit base with kirsh.
4. Pour cream cheese mixture onto biscuit base, spreading the mixture to the edges of the pan.
5. Arrange confit cherries onto cream cheese and pour confit liquid covering the cheese cake to finish.
6. Refrigerate in freezer overnight.

Enjoy!