Preparation time: 15 minutes
Cooking time: 50 minutes
Total time: 1 hour 5 minutes
For the longest time, my closest friends have been getting food presents from me during Christmas. And for this year, I’m planning to give them my black forest berry fruit cheesecake with pistachio nuts.
Sounds complicated to make right? But it isn’t really.
Just follow my how to guide below and you too can start sending this mouth watering treat to your friends.
IngredientsMelted butter (some to use for greasing)
200 grams of plain chocolate biscuits
125 grams of melted butter
200 grams of chopped, dark chocolate (if you have the one make for cooking, much better)
1 tbsp of boiling water
1 tbsp of gelatine
2 x 250 grams of cream cheese (make sure that the cheese is in room temperature before using)
1/3 cup or 70 grams of firmly packed brown sugar
Berry fruit, and crushed pistachio
And now, let’s make some black forest cheesecake!
Go get yourself a tart tin that measures around 10 x 34 cm. You then brush the inside of the tin with melted butter, making sure to get those edges coated.
You then get your biscuits and throw them inside a food processor. Once the biscuits have reached a “fine” consistency, add your butter and wait until the two mixes together. Transfer the mixture to a pan and store in the fridge for at least 30 minutes.
As for your chocolate, go and fill a saucepan with simmering water. You then get your chocolates, place them in a heat proof bowl and without the heat proof bowl touching the water, and continuously stir your chocolate until it melts.
Next is to put water into a heatproof glass. Sprinkle gelatine into the glass and stir until it dissolves.
Now for the cheese cake itself!
Using an electric beater put your brown sugar and cream cheese in a bowl and beat thoroughly until it reaches a smooth consistency. When that happens, you can then add your gelatine and melted chocolate. Beat them all together till they mix. You then leave the mixture to cool in the fridge for at least 1 hour.
Note: As for the berries, I like to eat mine in room temperature. So if you also want it chilled, just garnish them on top of your cheesecake mixture before putting it inside the fridge.
And the last step is to get the cheese cake from the fridge and sprinkle it with crushed pistachio nuts before serving.