hi guys okay we’re gonna make an
incredible dessert we’re gonna go
cheesecake guys we’re gonna go Black
Forest
frozen cheesecake like you’ve never seen
before this is one of my favorites this
is serious serious indulgent treat you
can be as creative as you want with your
cheesecake they can be super simple and
they can be amazing any time of the year
with mine you want that gorgeous
biscuity base then we want a lovely sort
of Airy creamy cheesecake mixture and of
course Black Forest we’re going
chocolate and cherries it’s gonna be
really really good it’s a first job
we’re gonna do the base okay so get your
food processor out you want 300 grams of
biscuits now the classic was a regular
digestive biscuit but I want the
chocolate one okay I like the chocolate
one that’s going in we’re gonna whiz
that up with melted butter so I’ve got
70 grams here of unsalted butter just
pop it in the pan and just melt it and
it will take no time at all I’ll whip
this out I literally just pour it into
there beautiful and that’s done we’re
going to go over to a classic 9-inch
nonstick cheese cake mold I’ve rubbed
this with a little butter already next
up let’s get the biscuit base in here
then just shake it Pat it into all the
corners apply a little bit of pressure
and it’s going to look like that that
goes in the oven 190 degrees Celsius
which is 350 degrees Fahrenheit put it
in about ten minutes okay and take it
out let it cool down now next up we’re
going to do the cherry jam now I’ve got
two tins of gorgeous dark cherries look
at that and what I want to do is add the
two tins to a pan so 150 grams of sugar
goes in I like to flavor it sort of
spike it you know I’ve got lovely
clementines now you could use one orange
and I’m just going to lightly zest
squeeze the juice in once it comes to a
boil just turn it down to a simmer for
about 20 minutes so this is reduced down
by half it’s deep it’s dark and it’s
delicious and then the biscuit base
that’s cooling down now
looking lovely so we’re going to use
free-range eggs here six of these little
bad boys but we need to separate them
using your little fingers your little
claws get the yolk like that and just
plop it over so the other 150 grams of
sugar goes into the yolks then a little
pinch of salt goes in with the egg
whites and that just helps the egg
whites go really stiff and hold the air
then you need an amazing cream cheese
and it’s the cream cheese that gives it
that classic cheesecake flavor so in a
bowl we’re going to go in with two tubs
which is 560 grams and the nice thing
here is it’s really creamy fresh and
it’s really important because it doesn’t
really taste like cheesecake unless you
got this in then I’m going to put two
generous teaspoon of vanilla extract or
vanilla paste and then 400 milliliters
of regular double cream mix this
together and you can see it thickened up
straightaway then we’re gonna go in with
the egg whites and just whisk you out
these egg whites are really important
because this is going to make it so
light and fluffy last but not least the
egg yolks and the sugar
it doesn’t need hardly any time but just
enough to really dissolve that sugar and
the egg yolks will go really light and
pale go in with the egg yolks and the
sugar go in with the egg whites so that
you can see I’m using that folding
action and I want to keep those
beautiful bubbles of air in it’s gonna
be super creamy once that biscuit base
is cooled down which this one has we’re
going to just pour it in and add in that
lovely cherry mixture and just move it
around it’s gonna be so good you want to
freeze it for at least six hours okay so
do it in the morning for the night but
even better the point of this dessert is
that you do it in advance freeze that
and then an hour before you need it take
it out and then I’ll show you what to do
next so I’ve got 200 grams of quality
chocolate over some simmering water put
50 grams of butter in there as well what
this is going to do is just stop it from
resetting and then just a little swig of
milk or cream might sound a little bit
little tiny pinch of salt really gets
chocolate tasting in
credible so just mix that in just leave
that off the heat the thing about cakes
is they do bring a little bit of joy
into people’s lives yeah baby
really beautiful use your knife and just
run it around the edge like that just to
clean it up so we have our chocolate
sauce but I’m still not done we’ve got
gold leaf because we are going superfly
shaved chocolate you decorate it in any
way you like just have some fun all the
way down
let’s get it going on hmm properly
properly naughty silky smooth really
really fresh really creamy and the
crunch at the bottom is outrageous and
if that did not put cheesecakes back on
the menu I don’t know what we’ll do
guys if you want the recipe click the
link below if you liked it give us a
little thumbs up and of course if you’ve
got ideas about what you would do with
this cheesecake then let us know in the
comments box below until next time take
care guys bye
incredible dessert we’re gonna go
cheesecake guys we’re gonna go Black
Forest
frozen cheesecake like you’ve never seen
before this is one of my favorites this
is serious serious indulgent treat you
can be as creative as you want with your
cheesecake they can be super simple and
they can be amazing any time of the year
with mine you want that gorgeous
biscuity base then we want a lovely sort
of Airy creamy cheesecake mixture and of
course Black Forest we’re going
chocolate and cherries it’s gonna be
really really good it’s a first job
we’re gonna do the base okay so get your
food processor out you want 300 grams of
biscuits now the classic was a regular
digestive biscuit but I want the
chocolate one okay I like the chocolate
one that’s going in we’re gonna whiz
that up with melted butter so I’ve got
70 grams here of unsalted butter just
pop it in the pan and just melt it and
it will take no time at all I’ll whip
this out I literally just pour it into
there beautiful and that’s done we’re
going to go over to a classic 9-inch
nonstick cheese cake mold I’ve rubbed
this with a little butter already next
up let’s get the biscuit base in here
then just shake it Pat it into all the
corners apply a little bit of pressure
and it’s going to look like that that
goes in the oven 190 degrees Celsius
which is 350 degrees Fahrenheit put it
in about ten minutes okay and take it
out let it cool down now next up we’re
going to do the cherry jam now I’ve got
two tins of gorgeous dark cherries look
at that and what I want to do is add the
two tins to a pan so 150 grams of sugar
goes in I like to flavor it sort of
spike it you know I’ve got lovely
clementines now you could use one orange
and I’m just going to lightly zest
squeeze the juice in once it comes to a
boil just turn it down to a simmer for
about 20 minutes so this is reduced down
by half it’s deep it’s dark and it’s
delicious and then the biscuit base
that’s cooling down now
looking lovely so we’re going to use
free-range eggs here six of these little
bad boys but we need to separate them
using your little fingers your little
claws get the yolk like that and just
plop it over so the other 150 grams of
sugar goes into the yolks then a little
pinch of salt goes in with the egg
whites and that just helps the egg
whites go really stiff and hold the air
then you need an amazing cream cheese
and it’s the cream cheese that gives it
that classic cheesecake flavor so in a
bowl we’re going to go in with two tubs
which is 560 grams and the nice thing
here is it’s really creamy fresh and
it’s really important because it doesn’t
really taste like cheesecake unless you
got this in then I’m going to put two
generous teaspoon of vanilla extract or
vanilla paste and then 400 milliliters
of regular double cream mix this
together and you can see it thickened up
straightaway then we’re gonna go in with
the egg whites and just whisk you out
these egg whites are really important
because this is going to make it so
light and fluffy last but not least the
egg yolks and the sugar
it doesn’t need hardly any time but just
enough to really dissolve that sugar and
the egg yolks will go really light and
pale go in with the egg yolks and the
sugar go in with the egg whites so that
you can see I’m using that folding
action and I want to keep those
beautiful bubbles of air in it’s gonna
be super creamy once that biscuit base
is cooled down which this one has we’re
going to just pour it in and add in that
lovely cherry mixture and just move it
around it’s gonna be so good you want to
freeze it for at least six hours okay so
do it in the morning for the night but
even better the point of this dessert is
that you do it in advance freeze that
and then an hour before you need it take
it out and then I’ll show you what to do
next so I’ve got 200 grams of quality
chocolate over some simmering water put
50 grams of butter in there as well what
this is going to do is just stop it from
resetting and then just a little swig of
milk or cream might sound a little bit
little tiny pinch of salt really gets
chocolate tasting in
credible so just mix that in just leave
that off the heat the thing about cakes
is they do bring a little bit of joy
into people’s lives yeah baby
really beautiful use your knife and just
run it around the edge like that just to
clean it up so we have our chocolate
sauce but I’m still not done we’ve got
gold leaf because we are going superfly
shaved chocolate you decorate it in any
way you like just have some fun all the
way down
let’s get it going on hmm properly
properly naughty silky smooth really
really fresh really creamy and the
crunch at the bottom is outrageous and
if that did not put cheesecakes back on
the menu I don’t know what we’ll do
guys if you want the recipe click the
link below if you liked it give us a
little thumbs up and of course if you’ve
got ideas about what you would do with
this cheesecake then let us know in the
comments box below until next time take
care guys bye
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