Black forest frozen cheesecake

Prep 20 min
Total 30 min
Plus 8 hours freezing time
Serves 10 to 12

The best way to ride out this sweltering weather? Ice cream — on steady rotation!

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Ingredients

3 1/2 cups
frozen sweet dark cherries
1/4 cup
granulated sugar
1 tbsp
lemon juice
1 1/2 tsp
cornstarch
2 tsp
water
1 1/4 cups
chocolate wafer crumbs
1/4 cup
unsalted butter, melted
1 250-g pkg
cream cheese, softened
300 mL
sweetened condensed milk
2 cups
35% cream
shaved chocolate, (optional)

ganache

1/3 cup
35% cream
2/3 cup
finely chopped 70% chocolate
2 1/2 tbsp
corn syrup

Instructions

  • FLIP the base of an 8-in. springform pan upside down. Line base with parchment and reassemble pan.
  • COMBINE cherries, sugar and lemon juice in a medium saucepan over medium and cook until cherries are slightly softened, 6 to 7 min. Stir cornstarch and water in a small bowl. Add to cherries and cook, stirring until slightly thickened, 1 min. Set aside to cool slightly.
  • PULSE 1 cup of the cherry mixture in a food processor until cherries are finely chopped. Keep remaining cherry mixture in refrigerator for garnish.
  • STIR wafer crumbs and butter in a medium bowl. Press into bottom of pan. Freeze for 10 min.
  • BEAT cream cheese in a large bowl with an electric mixer until light and fluffy. Beat in condensed milk until smooth, scraping down sides of bowl.
  • BEAT cream in another bowl until stiff peaks form. Fold a third into cream cheese mixture until combined. Fold in remaining cream. Stir in chopped cherry mixture until combined. Scrape onto prepared crust and smooth top. Freeze until firm, about 8 hr.
  • GANACHE: Heat cream in a small saucepan over medium-high until it comes just to a boil. Pour over chocolate in a small bowl. Let stand for 1 min, then stir until smooth. Stir in corn syrup.
  • REMOVE collar from pan, then transfer cake to a platter. Pour ganache over cake immediately, spreading to edges to create a dramatic drip. Heap reserved cherry mixture on top and sprinkle with chocolate shavings. Slice and serve immediately.

 

Kitchen tip: To make Chantilly Cream, beat 3/4 cup 35% cream, 1 tbsp granulated sugar and 1 tsp vanilla until soft peaks form.

Nutrition

Calories 513
Protein 7 g
Carbohydrates 46 g
Fat 35 g
Fibre 2 g
Sodium 198 mg
Excellent source of vitamin A
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Weekend Baking: Baked Alaska

Issue: July 2017

Posted:

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Photo credit: Photo, Erik Putz.

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