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    Black Forest Cheesecake

    Source of Recipe

    net

    List of Ingredients

    BLACK FOREST CHEESECAKE

    Cherry Topping:
    1 pound frozen unsweetened cherries, thawed
    1/4 cup kirsch
    1/4 cup (about) Morello cherry syrup or sour cherry syrup

    Chocolate Crust:
    8-1/2 ounces chocolate wafer cookies
    6 tablespoons well-chilled butter, cut into 1/2-inch pieces

    Chocolate Filling:
    1-1/2 cups whipping cream
    12 ounces semisweet chocolate, coarsely chopped
    16 ounces cream cheese, room temperature
    3/4 cup sugar
    4 eggs, room temperature
    1 teaspoon vanilla
    1 cup whipping cream, well-chilled
    2 tablespoons sugar
    1 tablespoons 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 spring-form 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 325o 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 finished 2 hours ahead and refrigerated.) Let stand at room temperature for 15 minutes before serving.








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