This black forest cheesecake will be the prefect Valentine’s day pud – i hope you enjoy as much as we did ❤
Black Forest Cheesecake
(dairy-free, egg-free, nut-free, can be soya-free, sesame-free, vegetarian and vegan)
makes one 20cm cake, serves 4-6
115g Biscuits, crushed (I used Lotus)
1 tbsp cocoa powder
3 tbsp dairy-free margarine, melted
1 tub of dairy-free cream cheese (150g)
1 tbsp dairy-free yogurt
2-3 tbsp black cherry icing sugar
30g dairy-free dark chocolate
fresh or glace cherries to garnish
- Line a spring form cake tin with parchment.
- Mix together the crushed biscuits, cocoa powder and melted margarine. Press into the bottom of the tin (and slightly up the sides if you’d like the biscuit crumb edge look). Place int he fridge to chill.
- In a food processor (or with a whisk), whisk together the cream cheese, yogurt and 2 tbsps icing sugar. Taste and add more icing sugar if desired. Pour over the chilled base and level off. Leave in the fridge for at least a couple of hours to set.
- Melt the chocolate and drizzle over the cheesecake. Garnish with glaze or fresh cherries.