Black Forest Cheesecake
An Original Recipe by Not Quite Nigella
For one x 12cm cake-double the quantities for a regular cake
For cake
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50g plain chocolate biscuits
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25g melted butter
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150g dark chocolate, melted
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250g/1/2 pound cream cheese, at room temperature to soften
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1/2 cup pure cream
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3/4 cup caster or superfine sugar
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1/4 cup kirsch cherry liqueur
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1.5 sheets titanium strength gelatine
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2/3 cup pitted sour cherries
For chocolate shards and to decorate
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150g/5 ozs chocolate
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You will also need a ruler, angled spatula and two pieces of parchment paper measuring 30x40cms each
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A small handful of fresh cherries
Step 1 - Line a small 12cm round tin with baking parchment on the base and sides. Crush biscuits finely in a food processor until sandy and then add the melted butter. Place the buttery crumbs on the base of the tin and using a flat bottomed glass, press this against the crumbs to form a smooth layer. Refrigerate.
Step 2 - Meanwhile melt the chocolate in a double boiler (a heatproof bowl fitted over a saucepan of simmering water ensuring that the bottom of the bowl doesn't touch the water) or in the microwave in 50% power 60 second bursts stirring between bursts. Place the gelatine in the kirsch to soften.
Step 3 - In the bowl of an electric mixer fitted with a beater attachment, beat the cream cheese for two minutes until soft. Add the cream, sugar and chocolate and then mix well to combine. Then add the kirsch/gelatine mixture and cherries and beat well to disperse. Spoon on top of the base and refrigerate until set (2-3 hours or overnight). When ready to serve, remove from the tin and remove the parchment from the base and sides and place on the serving plate.
Step 4 - Make the chocolate shards by melting the chocolate in the same way as above. Have all of your tools ready for the shards as chocolate sets quickly.
Step 5 - Spread out the chocolate and spread it around the sheet of parchment using the angled spatula leaving a 2cm/1inch border around the edge. Place the other sheet of parchment on top. Use a ruler over this sheet to get rid of any air bubbles and try to smooth out as thin and smooth as possible.
Step 6 - Then quickly (my chocolate was setting fast) roll from the shorter side into a roll about one inch in diameter. Refrigerate for 30 minutes until hard.
Step 7 - Unroll the sheets holding onto one end with both sheets and then rolling it out which breaks the chocolate and creates the shards. Adhere these to the sides of the cheesecake-a bit of gentle pressure should adhere them (although if you are transporting this I would add the shards later once you reach your destination). Fill the centre with fresh cherries with stems.