When looking for easy to follow, delicious recipes, I often google Jamie Oliver, as I just know I can rely on them and I will get good, tastey results. Hence the reason for Jamie’s Frozen Black Forest Cheesecake recipe here. It is an indulgent frozen cheesecake, and since we’re experiencing a bit of a heatwave at the moment, frozen sounds just awesome, and a little different! I have friends coming round tomorrow afternoon, so this should certainly look impressive, if it’s anything like the one in Jamie’s video!
It has a biscuit/cookie base, and these are so easy to make – whizz up the biscuits/cookies in an electric mixer/grinder and add the melted butter; voila you have the mixture for the crust done! Press it into a lightly greased spring form cake tin (important to use a spring form tin for ease in getting the cake out), lined with baking paper on the bottom, and then bake in the oven for 10 minutes. While this is baking, start preparing the filling!
The filling ingredients of cream cheese (use a good quality one, and cheese cake is not for those on diet, so full cream is absolutely necessary!), cream, eggs and sugar are nothing complicated, so just follow the recipe for how to mix them, and before you know it, this is done too! Be careful to fold the egg whites in gently to keep the mixture light. Once the biscuit/cookie base has come out the oven and cooled, place the cream cheese mixture on top of the base.
The cherries, sugar (I did use a bit less than the recipe said, but added a teaspoon of cornflour and water mix to help thicken the mixture, and it worked fine still) and clementine/orange zest and juice go into a pot and are stirred over heat until reduced to a syrupy consistency, and then set aside to cool. Once cooled enough, this is gently swirled through the cream cheese mixture. Don’t over do this so you can see some swirls in the cake.
Place the cheesecake in the freezer to set overnight.
Just before you need to serve the cheesecake, the chocolate, cream and butter are melted in a small pot over a pan of simmering water. Remove the cake from the tin and arrange on a beautiful serving platter. Drizzle the chocolate glaze over the cake and then decorate with chocolate shavings – a white and dark mix works well. I used some white and milk chocolate mini Toblerones for the one I made. Edible glitter sprinkled on top will add extra sparkle, or as Jamie does, you can always add edible gold leaf, which will definitely add some extra glitz and glamour to an already spectacular, decadent dessert, perfect to serve at any special occasion!
It worked perfectly and was most impressive and simply divine. Not good on the budget, and as already mentioned, this cake is not for those watching their hips, but once in a while, a small piece can’t do too much damage, surely?!! Keep it in the freezer, of course, and it will give you 12-14 slices.
I forgot to take a picture of my finished cheesecake, hence the picture of slices only, so the picture of the full cake is not mine, but from the Jamie Oliver site where I found the recipe. Mine looked very similar, but thanks to Jamie for this picture!
