Chocolate Black Forest cheesecake
75g dark chocolate digestive biscuits
30g butter, melted
½ x 450g pack frozen essential Waitrose Black Forest Fruit
50g caster sugar
3 tbsp kirsch
100g dark chocolate, broken into pieces
200g mascarpone cheese
1 tsp vanilla extract
2 tbsp icing sugar
Mint leaves, to garnish
1Place the biscuits in a food processor and process to make coarse crumbs. Add the melted butter and process again – just for a few seconds until well mixed in. Spoon the mixture into the base of two 11cm individual tins and place in the fridge to chill while you prepare the filling.
2Place the frozen fruits in a saucepan with the caster sugar and cook gently for 10 minutes until the fruits are softened and the juices are syrupy. Add a tablespoon of kirsch to the fruits and set aside to cool.
3Put the dark chocolate pieces in a bowl and either set over a pan of gently simmering water or place in the microwave for 1 minute until melted. Set aside to cool. Mix the mascarpone, vanilla, remaining kirsch and icing sugar together until smooth, then carefully mix in the cooled melted chocolate.
4Spoon a little of the cooled fruits onto the biscuit base and then spoon over the mascarpone filling, smoothing the top to finish. Place in the fridge to chill for at least 1 hour, or for up to 4 hours. When ready to serve, remove from the tins, spoon the remaining fruits on top of the cheesecakes and decorate with the mint leaves.
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