Black Forest Frozen Cheesecake
56
- Prep Time20 min
- Total Time30 min
- Makes10 to 12 servings
Photo, Erik Putz.
The best way to ride out this sweltering weather? Ice cream — on steady rotation!
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.
Weekend Baking: Baked Alaska
Nutrition (per serving)
Calories 513, Protein 7g, Carbohydrates 46g, Fat 35g, Fibre 2g, Sodium 198mg.
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.
Get more of our best cherry recipes.
Get more refreshing, fun summer dessert recipes.
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