Adding a Vanilla Cheesecake to the top instead of Whipped Cream was just me trying to do something a little different, and I loved it. The combination of a Digestive Biscuit Base, with a Cheesecake filling made with Chocolate Cheesecake, Kirsch soaked Cherries, and even more Kirsch is BEAUTIFUL. I mean come on, Christmas Cheesecakes like my No-Bake Baileys Cheesecake are just the best.) However, now in Cheesecake form, the Black Forest flavour combination is genuinely up with one of my favourites now. My family and I bought a Black Forest Gateau in Switzerland about 10 years ago (Still doesn’t beat Terry’s.) but it was truly amazing but as that was so long ago, I hadn’t had it for a while so I was a little dubious about experimenting. I won’t lie, Black Forest stuff isn’t my favourite, because for me Chocolate Orange anything beats it, so I was still a little unsure of using it to create something slightly different. When I was trawling Pinterest for Christmas bakes and inspiration, there was ‘Black Forest’ things eeezverywhere. My Boyfriends Mum made the Paul Hollywood Black Forest Trifle for Christmas a couple of years ago, and that was actually surprisingly delicious and good, and after asking my own Mum how good Black Forest stuff was, I knew something Black Forest had to happen. But yeah, as you can tell, I LOVE the food so much more than normal food! Also, Christmas is a great excuse to bake! As you guys have already seen, I have posted a few already for this year, and I have many for last year such as my No-Bake Terry’s Chocolate Orange Cheesecake and Christmas Tree Brownies, so you aren’t short of Christmas Inspiration on my blog! I adore Christmas the lights, the food, the TV, the food, the family get togethers, the food, and the all round general happiness. Soooo Christmas 2016 is upon us… its less than two weeks away. Please see my disclosure for more details!*īiscuit Base, Chocolate & Cherry Kirsch Cheesecake Filling, Vanilla Cheesecake, Fresh Cherries & even more Chocolate. Cut into pieces and serve with the cherries and syrup.*This post may contain affiliate links. Step 6 When ready to serve, using the overhangs, remove the brownie cheesecake from the pan and transfer to a cutting board.Step 5 Spread the cream cheese mixture over the cooled brownie and refrigerate for at least 3 hours or up to 3 days.Gradually add the cream, then increase the speed and beat until soft peaks form, about 2 minutes. Step 4 Using an electric mixer, beat the cream cheese and remaining 3 tablespoons sugar in a medium bowl on medium until smooth.Transfer to a bowl to cool, then refrigerate until ready to use. Bring the mixture to a boil, then reduce heat and simmer, stirring, until the cherries break down and the liquid turns into a thick syrup, 10 to 12 minutes. Step 3 Meanwhile, in a medium saucepan combine 2 tablespoons sugar, 1 tablespoon water, and the remaining cherries and any juices.Bake and cool according to package directions. Fold in half the cherries and transfer the batter to the prepared baking pan. ![]()
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