Black Forest Dukkah Cheesecake

October 22, 2013 at 1:02 am

Blackforest dukkah cake


  • 415g can Black Cherries, stoneless in syrup, drained
  • 250g digestive biscuits
  • 125 g melted butter, cooled
  • 3 tsp gelatine powder
  • 1/4 cup boiling water
  • 300 ml thickened cream
  • 500 g cream cheese at room temperature
  • 1/2 cup caster sugar
  • 4 tablespoons YIAH Black Forest Dukkah, extra for sprinkling the top


1. Crumb biscuits in a food processor. Add butter and mix well.

2. Press into a 22 cm spring-form pan lined with baking paper ( I only lined the bottom and lightly sprayed the sides, it is up to you how perfect you want it to look). Refrigerate for 20 minutes.

3. Sprinkle gelatine into the boiling water. Whisk well to dissolve (I used a fork) and allow to cool.

4. Use an Electric mixer to beat the cream to soft peaks, set aside.

5. Beat the cream cheese and sugar until smooth for a couple of minutes. Gradually add in gelatine, mix well. Mix in the YIAH Black Forest Dukkah. Fold in the cream.

6. Place half the mixture into the spring form pan on top of the set crumbed biscuits.

7. Place half the cherries (or 3/4 if you like less on top) over the mix.

8. Spread the remaining cream cheese mixture on top, and smooth over with a palette knife or the back of a spoon.

9. Refrigerate for a few hours or preferably overnight before slicing. Once set, add as much sprinkling of YIAH Black Forest Dukkah as you wish on the top and arrange the remaining cherries on top.


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