The Great Australian Bake Off

Try this stunning cheescake with classic black forest flavours.


  • Biscuit base

  • 200g plain flour

  • ½ tsp baking powder

  • ¼ tsp table salt

  • 25g Dutch cocoa powder

  • 85g unsalted butter

  • 115g caster sugar

  • 1 tsp vanilla extract

  • 60ml milk

  • 85g melted unsalted butter (extra)

  • Cherry jam

  • 125ml juice from a bottle of Morello cherries

  • 120g caster sugar

  • The zest of 1 lemon

  • 1 tbsp lemon juice

  • 200g drained morello cherries

  • Cheesecake

  • 500g cream cheese

  • 180g caster sugar

  • 100g dark chocolate

  • 2 eggs

  • 85ml thickened cream

  • 25gm freeze dried cherries

  • Decoration

  • 100g snow sugar

  • 25g Dutch cocoa powder

  • 25gm freeze-dried cherries


  • 1.

    For the biscuit base, preheat oven to 180°C. Combine flour, baking powder, salt, and Dutch cocoa in a large bowl. Rub in the butter. In a separate bowl, mix sugar, vanilla extract, and milk. Pour sugar mixture into flour mixture and mix until batter is smooth. Chill dough. Lightly flour work surface and roll dough out and bake in large pieces for 13-15 minutes, or until centers spring back lightly when pressed. Cool. Reduce oven temperature to 150°C. Once the biscuit has cooled, break up into a food processor and pulse until it has reached fine bread crumbs. Add melted butter and pulse to combine. Press biscuit mixture into the bottom of a lined 22cm springform tin.

  • 2.

    For the cherry jam, combine all ingredients except the cherries in a saucepan and simmer until the mixture has thickened to a syrup. Add cherries and allow to boil for a further 5 minutes. Cool. Once cooled, pulse in a food processor.

  • 3.

    For the cheesecake filling, beat the cream cheese 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 and cream.. Pour the cheesecake mixture into the spring form tin, swirl in the cherry jam and push the freeze-dried cherries into the mixture. Bake at 150°C for 45 minutes or until just wobbly in the centre. Allow to cool in oven with door ajar.

  • 4.

    Decorate by sprinkling snow sugar over the entire surface of the cheesecake using a small sieve. Then lay a template of a tree trunk and sprinkle over a mixture of cocoa powder and snow sugar. Remove the tree trunk template and lay the tree leaves template over the surface and sprinkle over a mixture of snow sugar and crushed freeze-dried cherries. Remove the template and enjoy.

Nutritional information

Nutritional analysis per serving (22 servings)

  • Energy 318kj
  • Fat Total 17g
  • Saturated Fat 10g
  • Protein 3g
  • Carbohydrate 39g
  • Sugar 29g
  • Sodium 215mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe has not been edited or tested by the Bake Off Food Department

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