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Black Forest Cheesecake 2Recipe : Black Forest Cheesecake 2
Procedure :
(Cherry Topping): 1 lb Frozen unsweetened - cherries, thawed 1/4 c Kirsch 1/4 c (about) Morello cherry -syrup or sour cherry syrup (Chocolate Crust): 8 1/2 oz Chocolate wafer cookies 6 tb (3/4 stick) 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, at -room temperature 3/4 c Sugar 4 Eggs, room temperature 1 t Vanilla (Garnish): 1 c Whipping cream, well-chilled 2 tb Sugar 1 tb 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 3/4 inch from top; there should be no cracks. Refrigerate crust for at least 30 minutes. 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. Edited to MM format by: Lois Flack, CYBEREALM BBS, Watertown, NY - Home of Kook-Net (315)782-1120 - |
