Instructions
Making the black forest topping
Place the tinned cherries, blueberries and blackberries in a saucepan. Along with the fresh lime juice.On a low heat allow the mix to reduce down. Keep an eye on the mix and stir regularly.
Once the fruit has started mushing down slightly remove from the heat and allow to cool.
The Cheesecake
Lightly grease an 6 inch loose base cake tin. (I also added a greaseproof paper circle at the bottom to help it off the base later).
Melt the butter gently in the microwave or in a pan and then take off the heat.
Crush the bourbon biscuits in a food processor, or put it in a plastic bag and use a rolling pin to break them up (my preferred method).
Put the biscuit crumbs in a bowl and add the melted butter. Stir until all the biscuits are coated in the butter.
Scoop the crumbs into the tin and push down to make a hard layer. Place the cake tin in the fridge and leave to harden while you make the cream layer.
In a bowl cream together the cream cheese and caster sugar until the sugar has dissolved and is well distributed.
In a new bowl lightly whip the double cream until it starts to thicken.
Stir in the double cream and cream cheese mixture together.
Remove the cake tin from the fridge and add the cream cheese to the base and put back into the fridge to set. It takes roughly about 45-60 minutes.
Remove the cheesecake from the tin and place on a plate. Spoon the cool cherry mix over the top.
Chop the chocolate on the diagonal creating the beautiful flakes. Sprinkle on the cheesecake and serve.
Notes
The cheesecake will last for up to 3 days in an air tight container in the fridge.
Nutrition
Calories: 470kcal
Carbohydrates: 41g
Protein: 5g
Fat: 32g
Saturated Fat: 19g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 9g
Trans Fat: 1g
Cholesterol: 79mg
Sodium: 190mg
Potassium: 211mg
Fiber: 3g
Sugar: 28g
Vitamin A: 978IU
Vitamin C: 8mg
Calcium: 76mg
Iron: 2mg
