Black forest cheesecake 2

Yield: 1 cake

Measure Ingredient
(Cherry Topping):
1 pounds Frozen unsweetened cherries, thawed
¼ cup Kirsch
¼ cup (about) Morello cherry syrup or sour cherry syrup
(Chocolate Crust):
8½ ounce Chocolate wafer cookies
6 tablespoons (3/4 stick) well-chilled Butter, cut into 1/2-inch pieces
(Chocolate Filling):
1½ cup Whipping cream
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12 ounces Semisweet chocolate, coarsely chopped
16 ounces Cream cheese, at room temperature
¾ cup Sugar
4 Eggs, room temperature
1 teaspoon Vanilla
1 cup Whipping cream, well-chilled
2 tablespoons Sugar
1 tablespoon Kirsch
Chocolate curls (optional)

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.)

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.

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.

Edited to MM format by: Lois Flack, CYBEREALM BBS, Watertown, NY

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