Black Forest Cheesecake

[Dee]

Ingredients:

Cherry Topping:

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1 pound frozen unsweetened cherries, thawed

1/4 cup kirsch

1/4 cup (about) Morello cherry syrup or sour cherry syrup

Chocolate Crust:

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8 1/2 oz chocolate wafer cookies

6 tbls (3/4 stick) well-chilled butter, cut into 1/2-inch pieces

Chocolate Filling:

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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 tsp vanilla

1 cup whipping cream, well-chilled (I use heavy whipping cream.)

2 tblsp sugar

1 tblsp kirsch

Chocolate curls (optional)

Instructions:

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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[mrszouave]

Ooooooh Myyyyyy'

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[Guest Guest]

OOOOOOHHHHHH AHHHHHH MMMMMMM Now that's a cheesecake!

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