Black forest frozen cheesecake



20 min


30 min


10 to 12

* PLUS 8 hours freezing time
Black forest frozen cheesecake

Photo, Erik Putz.

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


  • 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)


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


  • 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.


Weekend Baking: Baked Alaska

[bc_video video_id=”5368619840001″ account_id=”10190175001″ player_id=”r1zRQqV3″]

Nutrition (per serving)

  • Calories
  • 513,
  • Protein
  • 7 g,
  • Carbohydrates
  • 46 g,
  • Fat
  • 35 g,
  • Fibre
  • 2 g,
  • Sodium
  • 198 mg.
  • Excellent source of
  • vitamin A

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