Black Forest mini cheesecakes

These mini Black Forest cheesecakes are inspired by the classic Black Forest gâteau, with rich chocolate cheesecake, fluffy whipped cream, tangy cherry gel and a generous scattering of dark chocolate shavings. They’re baked without a biscuit base, straight in muffin cases, so they’re surprisingly easy to make and look lovely when served. Perfect for Valentine’s Day, a romantic dinner or whenever you fancy a little chocolate and cherry indulgence!

Makes 8-9 mini cheesecakes.

Ingredients for the cheesecake filling:

• 300 g semi-skimmed or full-fat curd cheese, passed through a fine sieve three times
• 125 g sour cream
• 2 medium eggs
• 100 g caster sugar
• 125 g dark chocolate, melted in a bain-marie
• 1 tsp vanilla extract

All the ingredients should be at room temperature. Melt the chocolate in a bain-marie or in the microwave, then leave it to cool to room temperature. It should still be fluid.

Place all the ingredients except the chocolate in the bowl of a stand mixer and mix until just combined. Avoid overmixing, as you don’t want to incorporate too much air into the cheesecake mixture. Add the melted chocolate and mix until combined.

Divide the mixture between 8–9 paper muffin cases arranged in a muffin tin, filling them almost to the top.

Bake the mini cheesecakes at 160°C for about 25–30 minutes. The tops should be set and feel slightly springy to the touch. Leave them to cool in the switched-off oven as it cools down. Remove and leave to cool completely at room temperature. There is no need to refrigerate them before adding the whipped cream.

Ingredients for the cherry gel:

• 250 g cherries, fresh or frozen
• 4.5 g powdered gelatine
• 3 tbsp sugar
• 1 tbsp lemon juice
• 1 tsp potato starch mixed with 1 tbsp water

Sprinkle the gelatine over 2 tbsp cold water and leave to bloom.

Place the cherries and sugar in a small saucepan. Heat over a medium heat until the sugar dissolves and the cherries release plenty of juice. Add the lemon juice and the potato starch mixture. Stir thoroughly, bring to the boil and remove from the heat.

Add the bloomed gelatine to the hot fruit mixture and stir. Return the saucepan to the heat and warm gently, stirring, until the gelatine has completely dissolved. Do not allow it to boil. Remove from the heat and leave to cool, then refrigerate until set.

The cherry gel should have a gel-like consistency.

Ingredients for the whipped cream:

• 300 ml double cream, chilled
• 2 tbsp mascarpone, chilled
• 1½ tbsp icing sugar
• seeds from ½ vanilla pod

Place all the ingredients in the bowl of a stand mixer and whip until stiff peaks form.

Additionally:

• 30 g dark chocolate, grated

To assemble:

Pipe or spoon the whipped cream onto the cooled or chilled cheesecakes. Add a spoonful of cherry gel and finish with grated chocolate.

Refrigerate the Black Forest mini cheesecakes before serving, with the remaining cherry gel on the side. Store in the refrigerator.

Enjoy!