Blackforest Cheesecake

This was incredibly well received. I absolutely loved it as well!

So? I cheated and used cherry jam, but boy did that cherry jam give it a sugary kick!

I also used the Black Forest Timtam biscuits for the base.

And Kirsch, the more the better ;)

And Hazelnuts! Lots of it.

And topped with Chantilly cream and fresh cherry!

Oh yeah~!

Recipe adapted from: kraft.com.au
Base:

• 1 pack of Arnott's Blackforest Timtams
  
• 40g butter, melted
• 4 tablespoons chopped toasted hazelnuts

Filling:

• 500g block PHILADELPHIA Cream Cheese, softened
• 3/4 cup caster sugar
• 2 x 55g eggs, lightly beaten
• 100g Côte d'Or Dark 86%, melted
• 1/3 cup cream
• 4 tablespoons Kirsch (cherry brandy)(optional)
• 1/3 cup chopped toasted hazelnuts, extra
• 2 × 425g cans pitted cherries in syrup, drained (syrup reserved)

Topping

• 5 tablespoons Cherry jam
• 5 tablespoons reserved cherry syrup
• 250 ml heavy cream
• 2 tablespoons sifted icing sugar
• 1 tsp vanilla extract
• 1 tsp kirsch
  

1. COMBINE biscuit crumbs, chopped hazelnuts and butter. Press into the base of cupcake patty cases.
   
2. BEAT the Philly and sugar using an electric mixer until smooth. Beat in the eggs, one at a time, until well combined. On low speed, beat in the chocolate, cream and kirsch until smooth. Stir in the hazelnuts and half the drained cherries.
3. POUR into prepared base and bake at 150°C for 25 minutes, until just wobbly in the centre. Allow to cool in oven with door ajar. Chill for 2 hours.
4. SIMMER the jam and reserved syrup in a saucepan until the jam is melted and it becomes a thick syrup, cool. Spread over the cooled cupcakes.
5. WHISK the cream with icing sugar, vanilla extract and kircsh until soft peaks form.