Black Forest Cheesecake
- Ready In:
- 20mins
- Ingredients:
- 12
- Yields:
-
8 slices
- Serves:
- 8
ingredients
- 200 g packet biscuits, Chocolate Thin Biscuits
- 100 g butter, melted
- 118.29 ml boiling water
- 14.79 ml Jello gelatin, known in NZ as gelatine however this ingredient is unknown on this site
- 250 g cream cheese, original, not lite
- 300 ml cream, whipped
- 177.44 ml sugar
- 425 g boysenberries, drained and juice reserved
- 14.79 ml lemon juice
- 29.58 ml cornflour
- vanilla essence, few drops
- drained boysenberry juice
directions
- Base: Crush biscuits, mix together with the butter, press into a loose bottom tin and refrigerate.
- Filling: Beat cream cheese, sugar and lemon juice until smooth.
- Sprinkle gelatine over the boiling water, dissolve, cool and add to cream cheese mixture.
- Fold in the whipped cream.
- Put half the mixture on the base, then boysenberries, then other half of cream cheese mixture.
- Chill.
- Topping: Put sugar and cornflour in pot. Gradually stir in the boysenberry juice until boiling and beginning to thicken. Remove from heat, and add essence. Allow mixture to cool slightly then spread over the cake.
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RECIPE SUBMITTED BY
Kiwi Kathy
New Zealand
Based in Whangarei NZ. My favourite recipe book is by a two NZers, Alison and Simon Holst Meals without Meat. This book is my all time stand by for healthy inexpensive meals. I wouldn't be without it. I love cooking and look forward to preparing meals each evening.