There are some desserts that I just cannot resist and cheesecake is one of them. Maybe it’s because it’s something I’ve grown up eating or maybe it’s just because cheesecake is the best dessert ever.
Not only is cheesecake the best dessert ever, this cheesecake is the best black cherry cheesecake ever. The secret is all down to some natural flavoured black cherry icing sugar from Sugar and Crumbs.
I tasted a little before mixing it into the cheesecake mixture and it had a lovely intense black cherry flavour – I could have eaten it in spoonfuls out of the pack! Even when mixed with the cream cheese and cream there was still a very definite black cherry flavour. It would have been hard to find black cherry flavouring so using flavoured icing sugar was a perfect way to get the taste I wanted.
The finished black cherry cheesecake was delicious, not too rich and perfect as an adult dessert, although you can omit the kirsch soaked black cherries and the extra juice if you want.
This icing sugar would be perfect to make a black cherry flavoured buttercream icing too and so I may use the rest to decorate some little cupcakes. There’s a recipe on the pack if you’re not used to making buttercream. The icing sugar is white but if you wanted it to look more like how it tastes, you could easily add a little food colour. If you have a look on the Sugar and Crumbs website there are so many delicious flavours – pineapple, peach melba and pistachio are just some of the ones I am tempted by at the moment.
Sugar and Crumbs flavoured icing sugar comes in 250g or 500g resealable bags and costs from £2.99.
Ingredients – Serves 10
8 digestive biscuits (120g approx)
300g cream cheese
60g black cherry flavoured icing sugar
250ml double cream
Jar of black cherries in Kirsch or something similar (optional)
How to Make Black Cherry Cheesecake
- Crumble the digestive biscuits between your fingers to make crumbs. Alternatively blitz them in a food processor or put them in a food bag and bang them with a rolling pin.
Melt the butter in the microwave or a small saucepan. Pour it over the biscuit crumbs and stir till them are all coated in the butter and the mixture is clumping together.
Put the crumbs into the bottom of a 20cm springform or loose bottomed cake tin. Press them down with a spoon.
In a food mixer, beat the cream cheese until light and creamy. Beat in the icing sugar.
In another bowl, whisk the cream until it stands in soft peaks. Fold the cream into the cream cheese mixture then spoon it on top of the cheesecake base.
Smooth the top and put it in the fridge to set for at least 3 hours.
To serve, remove the cheesecake carefully from the tin and top with some of the cherries. When you serve, drizzle with some of the liquid from the jar of cherries.
Disclosure: I was sent some sample packs of Sugar and Crumbs Flavoured Icing Sugar but the views here are my own.