#Recipe for black forest cookies how to#

#Recipe for black forest cookies how to#

How to make the Black Forest Cheesecake filling

Lastly use your finger to carefully level out the top edge and it’s done. This will remove excess crumbs from the corners, where cheesecake shells often become too thick. Now, use the point of a dinner knife to gently scrape around the corner, all the way round. Use your finger tips to firm up the sides a little bit. Some people use a glass but they can be slippery and this method helps to get the crumbs firm up the sides of the cheesecake too. With the top, flat part of your fingers pressing on the base, press your knuckles into the corners and the smaller side of your fingers to push into the sides. Now used your fingers to press them towards the sides of the tin. Gently spread them out, push them towards the sides. Tip the crumbs (already mixed with butter) into the lined tin. Sometimes making a shell with cookie crumbs all up the side can be tricky so this is how I do it. They are blitzed to crumbs in a blender or food processor then mixed with melted butter before being pressed into the tin. I use regular oreos for this cheesecake shell. This cheesecake has all the classic flavours of Black Forest Cake but with an added cream cheese kick and is pure indulgence at it’s best. While I haven’t posted a recipe for Black Forest Cake, I have posted these Black Forest Cupcakes and Black Forest Brownies though, which are both lovely. It’s an absolute classic for a good reason.

Black Forest is traditionally made in cake form.