Steamed Black Forest Cheesecake

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Recipe's preparation

Biscuit base preparation

Preheat oven to 160 degrees C. Grease and line the bottom of a round tin. Set aside. 

Place biscuits and butter in mixing bowl and blend for 20 seconds / speed 8 or until breadcrumb consistency. 

Place mixture into the prepared tin and press down firm and evenly. Bake for ten minutes and then allow to cool. 

Cheesecake filling preparation

Clean your bowl and add chocolate. Grate for 10 seconds / speed 8. Scrape the sides of bowl then heat for 3 minutes / 50 degrees / speed 2. 

Add cream cheese roughly chopped, sugar and vanilla and blend for 40 seconds / speed 6 or until completely mixed through. 

Set to speed 4 and slowly add your 4 eggs one at a time. Once all the eggs are in and combined, blend for 30 seconds / speed 9 or until smooth. Pour mixture over the prepared and cooled biscuit base. 

Place 1 litre of water in the mixing bowl! Place cheesecake in varoma dish and put varoma lid on and into position. Steam for 50-60 minutes / varoma / speed 2 or until a skewer comes out clean. 

Cool down on bench while preparing your coulis. 

Cherry coulis preparation

Place remaining cherries and all other ingredients in the bowl and cook for 4 minutes / 90 degrees / speed 4. Allow to cool in mixing bowl then refrigerate. 

Refrigerate cheesecake for up to 3 hours so its firm to touch! When ready to serve, pour your coulis over the top and serve!