|1 pounds||Frozen unsweetened cherries; thawed|
|¼ cup||(about) morello cherry syrup (available at specialty foods stores) or sour cherry syrup|
|8½ ounce||Chocolate wafer cookies|
|6 tablespoons||Well-chilled butter; cut into 1/2-inch pieces|
|1½ cup||Whipping cream|
|12 ounces||Semisweet chocolate; coarsely chopped|
|16 ounces||Cream cheese; room temperature|
|4||Eggs; room temperature|
|1 cup||Whipping cream; well-chilled (I use heavy whipping cream)|
|Chocolate curls (optional)|
From: arielle@... (Stephanie da Silva) Date: Wed, 4 Aug 93 22:29:33 CDT 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 ¾ inch from top; there should be no cracks. Refrigerate crust for at least 30 minutes.
For filling: Preheat oven to 325 degrees F. Heat 1½ cups cream with chocolate in heavy medium saucepan over low heat until chocolate melts, stirring constantly. Cool 10 minutes.
Beat cream cheese with ¾ 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 ¼ 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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