If you like Black Forest Gateaux and you like Cheesecake then this one is for you. It’s super easy to make, no bake and a guaranteed crowd pleaser.
- 250g Digestive Biscuits
- 80g Melted Butter
- 500g Mascarpone Cheese
- 150g Icing Sugar
- 250ml Fresh Double Cream
- Jar of Bonne Maman Cherry Compote
- Handful of small chopped chocolate (I used uneaten Galaxy Easter Egg)
- 4 Flakes chopped
Grease the bottom and lower side of a 9 inch springform tin so the biscuit base doesn’t stick but obviously you can use a smaller tin and reduce the ingredients if you wish.
Bash up the digestive biscuits or put them in a food processor to turn them into fine crumbs. Melt the butter and add it to the biscuits, mix well and press firmly into the prepared tin. Use the chopped chocolate to create a layer on top and push it into the base slightly before placing it in the fridge.
Whisk up the double cream so it has increased in volume but don’t let it go too thick (like I’ve done before).
Beat the cream cheese and slowly add the sieved icing sugar. Mix until it’s light and fluffy and then gently fold in the cream.
Put the cream cheese mixture on the cheesecake base and then I dolloped some of the compote juice on top of the cheesecake and using a cocktail stick make some swirls in the mix before putting back in the fridge for a good few hours until I was ready to serve.
Just before serving, pour the jar of cherry compote on top of the cheesecake and add chopped flakes all over to make it extra yummy. Serve with or without ice cream and enjoy.