Day 181 – Blackforest Chocolate Cheesecake

Blackforest Cheesecake
Blackforest Cheesecake

Happy Mother’s Day!

My mum loves Blackforest Cake – so I’ve searched the internet and found a recipe for a raw Blackforest Cheescake that I thought I would give a go.

Hopefully she likes this version!

I must admit, being almost Winter in Melbourne… it is a tad hard to find fresh or frozen cherries, so I have had to use bottled cherries for this recipe…  they are probably not raw!

I also got a little carried away with the whole yummy cherry chocolate thing and decided to add a little Kirsh alcohol to the cherries… make it a tad more real Blackforest Cake like 😛

Here goes…

I’ve add a few snaps of the making process – do you love the ‘pink’ springform pan? Very mother’s day like…

Ingredients: …this recipe will make a 1 high cheesecake as shown in the picture… it is triple the original recipe

Crust
1 1/2 cup brazil nuts
1 1/2 cup shredded coconut
1 Tsp. of salt
3 Tbsp. cacao powder
3 Tbsp. agave nectar
3 Tbsp. cacao nibs

1 Tbsp. vanilla paste

Process the brazil nuts, shredded coconut, salt, cacao powder and vanilla paste in a food processor until fine crumbs appear. Add the agave and cacao nibs until the mixture just starts to stick together.

Sprinkle the bottom of a springform pan with shredded coconut (this stops the base from sticking to the pan).

Press the crust into the bottom of a springform pan and allow to set in the fridge.

Filling

6 cups cashews, soaked 1 hour or more
3/4 cup agave nectar
1/2 cup maple syrup
3/4 cup water
3/4 cup cacao butter, melted
3/4 cup coconut butter, melted
1 Tbsp. vanilla paste
1/2 Tsp. Himalayan Rock Salt
2 1/2 cups Cacao powder
800 grams of morello pitted cherries

1/2 pitted morello cherries soaked in 2 Tbsp. Kirsch or Cherry Liqueur

Blend everything together except for the cacao powder and cherries until completely smooth.

You will need to stop the blender and paddle the ingredients to ensure the large quantity is all being blended.  If the mixture heats up, just stop for a minute and then come back to blending and paddling the mixture. I turn the blender on and off numerous times throughout the blending process – takes a little bit of patience and time.

Pour the mixture into a large bowl and add in the cacao powder and cherries and mix with a wooden spoon until well combined.

Pour the filling over the crust and chill or freeze until ready to serve.  This recipe can keep for months in the freezer – but I reckon it won’t last a day with my family at Mother’s Day dinner 🙂

Ally x

Sprinkle shredded coconut on the bottom of the pan
Sprinkle shredded coconut on the bottom of the pan
Base ready to be pressed into pan
Base ready to be pressed into pan

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