Side Pannel
Black Forest Cheesecake #1
Ingredients List
- -------------------------------CHERRY TOPPING-------------------------------
- 1 lb Frozen unsweetened cherries;
- -thawed
- 1/4 c Kirsch
- 1/4 c (about) morello cherry syrup
- -(available at specialty
- -foods stores) or sour
- -cherry syrup
Directions
CHOCOLATE CRUST
8 1/2 oz Chocolate wafer cookies
6 tb Well-chilled butter; cut
-into 1/2-inch pieces
CHOCOLATE FILLING
1 1/2 c Whipping cream
12 oz Semisweet chocolate;
-coarsely chopped
16 oz Cream cheese; room
-temperature
3/4 c Sugar
4 Eggs; room temperature
1 ts Vanilla
1 c Whipping cream; well-chilled
-(I use heavy whipping
-cream)
2 tb Sugar
1 tb Kirsch
Chocolate curls (optional)
For topping: Soak undrained cherries and kirsch in small bowl 6 hours.
Thoroughly drain cherries in strainer set over medium bowl, shaking
occasionally, at least two hours. Reserve liquid. Add enough Morello
cherry syrup to cherry liquid to measure 1 cup. Pour 6 tablespoons into
heavy 8-inch skillet (reserve remaining liquid for filling). Halve cherries
and add to skillet. Boil until syrup is thickened and mixture resembles
preserves, about 6 minutes. (Can be prepared 2 days ahead. Chill.)
For crust: Generously butter 9-inch springform pan. Finely crush cookies
in processor, using on/off turns. Cut in butter until mixture begins to
gather together, using on/off turns. Press crumbs into bottom of pan and
up sides to 3/4 inch from top; there should be no cracks. Refrigerate crust
for at least 30 minutes.
For filling: Preheat oven to 325 degrees F. Heat 1 1/2 cups cream with
chocolate in heavy medium saucepan over low heat until chocolate melts,
stirring constantly. Cool 10 minutes.
Beat cream cheese with 3/4 cup sugar until smooth. Beat in eggs 1 at a
time until just combined. Beat in chocolate mixture, then remaining 10
tablespoons cherry liquid and vanilla. Pour into crust. Bake until outer 2
inches of cake are firm but center still moves slightly, about 1 1/4 hours
(top may crack). Cool completely on rack. Top pan with paper towels and
cover tightly with foil. Refrigerate 1 to 2 days.
Remove foil, paper towels and pan sides from cake. Spread cherry topping
over cake. Beat remaining 1 cup cream with 2 tablespoons sugar and kirsch
to peaks. Spoon into center of cake. Top with chocolate curls if desired.
(Can be prepared 2 hours ahead and refrigerated.) Let stand at room
temperature for 15 minutes before serving.
8 1/2 oz Chocolate wafer cookies
6 tb Well-chilled butter; cut
-into 1/2-inch pieces
CHOCOLATE FILLING
1 1/2 c Whipping cream
12 oz Semisweet chocolate;
-coarsely chopped
16 oz Cream cheese; room
-temperature
3/4 c Sugar
4 Eggs; room temperature
1 ts Vanilla
1 c Whipping cream; well-chilled
-(I use heavy whipping
-cream)
2 tb Sugar
1 tb Kirsch
Chocolate curls (optional)
For topping: Soak undrained cherries and kirsch in small bowl 6 hours.
Thoroughly drain cherries in strainer set over medium bowl, shaking
occasionally, at least two hours. Reserve liquid. Add enough Morello
cherry syrup to cherry liquid to measure 1 cup. Pour 6 tablespoons into
heavy 8-inch skillet (reserve remaining liquid for filling). Halve cherries
and add to skillet. Boil until syrup is thickened and mixture resembles
preserves, about 6 minutes. (Can be prepared 2 days ahead. Chill.)
For crust: Generously butter 9-inch springform pan. Finely crush cookies
in processor, using on/off turns. Cut in butter until mixture begins to
gather together, using on/off turns. Press crumbs into bottom of pan and
up sides to 3/4 inch from top; there should be no cracks. Refrigerate crust
for at least 30 minutes.
For filling: Preheat oven to 325 degrees F. Heat 1 1/2 cups cream with
chocolate in heavy medium saucepan over low heat until chocolate melts,
stirring constantly. Cool 10 minutes.
Beat cream cheese with 3/4 cup sugar until smooth. Beat in eggs 1 at a
time until just combined. Beat in chocolate mixture, then remaining 10
tablespoons cherry liquid and vanilla. Pour into crust. Bake until outer 2
inches of cake are firm but center still moves slightly, about 1 1/4 hours
(top may crack). Cool completely on rack. Top pan with paper towels and
cover tightly with foil. Refrigerate 1 to 2 days.
Remove foil, paper towels and pan sides from cake. Spread cherry topping
over cake. Beat remaining 1 cup cream with 2 tablespoons sugar and kirsch
to peaks. Spoon into center of cake. Top with chocolate curls if desired.
(Can be prepared 2 hours ahead and refrigerated.) Let stand at room
temperature for 15 minutes before serving.
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