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Title: Black Forest Cheesecake 2
Categories: Cake Dessert
Yield: 1 Cake
| (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 | ts | 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 -
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