Tuesday, 22 March 2011
I have developed a bit of a 'thing' for morello cherries. Thankfully Aldi have their own brand. A nice big jar at a great price. A Blackforest Cheesecake seemed to me to be the perfect thing to do with them.
Inspired by Kate's baked cheesecake the other day, I bought creamed cheese on a whim. In my non-menu planning mind, last Thursday, cheesecake just sounded like a good idea. So did Rum and Raisin chocolate, but that's another story. I had every intention of making a baked cheesecake, but an impromtu dinner invitation made an unbaked cake the way to go. My jars of morello cherries grabbed a hold of my attention and that's where I went. A cheesecake with regular old chocolate ripple biscuits for the base for everyone else, and a tiny little one made from gluten free biscuits and some cocoa powder for me. Should you wish to create this very easy and impressively delicious dessert, click here for the recipe I used. I must confess I didn't do the topping layer. I just couldn't be bothered. And I don't have any port wine, although I did buy port wine jelly to make for the top.
I have another package of cream cheese and more jars of cherries. Perhaps the next one will look like the picture ;o)