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  • Hi guys, okay we're going to make an incredible dessert. We're going to go cheesecake guys.

  • We're going to go black forest frozen cheesecake like you've never seen before.

  • This is one of my favourites. This is a serious, serious indulgent treat.

  • You can be as creative as you want with your cheesecake. They can be super simple and they can be amazing anytime of the year.

  • With mine you want that gorgeous biscuity base.

  • Then we want a lovely sort of airy, creamy cheesecake mixture and of course black forest.

  • We're going chocolate and cherries. It's going to be really really good.

  • So first job, we're gonna do the base. Okay. So get your food processor out.

  • You want 300 grams of biscuits, now the classic was a regular digestive biscuit but I want the chocolate one.

  • Okay? I like the chocolate one, that's going in.

  • We're going to whizz that up with some melted butter. So I've got 70 grams here of unsalted butter.

  • Just pop it into a pan and just melt it.

  • And it will take no time at all. I'll whizz this up and literally just pour it into there.

  • Beautiful.

  • And that's done. We're going to go over to a classic 9 inch non-stick cheesecake mould.

  • I've rubbed this with a little butter already.

  • Next up let's get the biscuit base in here then just shake it, pat it into all the corners.

  • Apply a little bit of pressure and it's going to look like that. That goes in the oven at 180 degrees celsius.

  • Which is 350 degrees fahrenheit. Put it in for about 10 minutes okay.

  • And take it out, let it cool down. Now next up we're going to do the cherry jam.

  • Now I've got 2 tins of gorgeous dark cherries, look at that. What I want to do is add the 2 tins to a pan.

  • So 150 grams of sugar goes in. I like to flavour it, sort of spike it. You know I've got lovely clementines now.

  • You could use 1 orange and I'm just gonna lightly zest, squeeze the juice in.

  • Once it comes to a boil turn it down to a simmer for about 20 minutes.

  • So this is reduced down by half it's deep, it's dark and it's delicious and then the biscuit base that's cooling down now looking lovely.

  • So we're going to use free range eggs here, six of these little bad boys, but we need to separate them.

  • Using your little fingers, your little claws, get the yolk like that and just plop it over.

  • So the other 150 grams of sugar goes into the yolks, then a little pinch of salt goes in with the egg whites.

  • And that just helps the egg whites go really stiff and hold the air.

  • Then you need an amazing cream cheese and it's the cream cheese that gives it that classic cheesecake flavour.

  • So in a bowl we're going to go in with 2 tubs which is 560 grams.

  • And the nice thing here is it's really creamy, fresh and it's really important because it doesn't really taste like cheesecake unless you've got this in.

  • Then I'm going to put 2 generous teaspoons of vanilla extract or vanilla paste.

  • And then 400 millilitres of regular double cream.

  • Mix this together and you can see it thicken up straight away, then we're going to go in with the egg whites.

  • And just whisk it up. These egg whites are really important because this is going to make it so light and fluffy.

  • Last but not least, the egg yolks and the sugar.

  • It doesn't need hardly any time but just enough to really dissolve that sugar and the egg yolks will go really light and pale.

  • Go in with the egg yolks and the sugar, go in with the egg whites.

  • So look you can see I'm using that folding action and I want to keep those beautiful bubbles of air in.

  • It's going to be super creamy. Once that biscuit base has cooled down, which this one has. We're just going to pour it in.

  • And add in that lovely cherry mixture.

  • And just move it around, it's going to be so good.

  • You want to freeze it for at least 6 hours okay, so do it in the morning for the night. But even better the point of this desert is that you do it in advance.

  • Freeze that and then an hour before you need it, take it out and then I'll show you what to do next.

  • So I've got 200 grams of quality chocolate over some simmering water. Put 50 grams of butter in there as well.

  • What this is going to do is just stop it from resetting and then just a little swig of milk or cream.

  • Might sound a little bit odd, a little tiny pinch of salt really gets chocolate tasting incredible. So just mix that in and leave that off the heat.

  • The thing about cakes is they do bring a little bit of joy into people's lives.

  • Yeah baby.

  • Really beautiful.

  • Use your knife and just run it around the edge like that, just to clean it up.

  • So we have our chocolate sauce but I'm still not done. We've got gold leaf.

  • Because we are going super fly.

  • Shaved chocolate, you decorate it in any way you like, just have some fun.

  • All the way down.

  • Ahh yes.

  • Let's get it going on.

  • Mmm.

  • Properly properly naughty.

  • Silky smooth, really really fresh. Really creamy and the crunch at the bottom is outrageous.

  • And if that did not put cheesecakes back on the menu, I don't know what will do.

  • Guys if you want the recipe click the link below. If you liked it give us a little thumbs up.

  • And of course if you've got ideas about what you would do with this cheesecake then let us know in the comments box below.

  • Until next time take care guys, bye!

Hi guys, okay we're going to make an incredible dessert. We're going to go cheesecake guys.

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B1 UK JamieOliver cheesecake egg chocolate biscuit creamy

Black Forest Frozen Cheesecake | Jamie Oliver

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    Regina Chen posted on 2016/04/15
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