Black Forest Cheesecake #1 Recipe
The best delicious Black Forest Cheesecake #1 recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Black Forest Cheesecake #1 recipe today!
Hello my friends, this Black Forest Cheesecake #1 recipe will not disappoint, I promise! Made with simple ingredients, our Black Forest Cheesecake #1 is amazingly delicious, and addictive, everyone will be asking for more Black Forest Cheesecake #1.
What Makes This Black Forest Cheesecake #1 Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Black Forest Cheesecake #1.
Ready to make this Black Forest Cheesecake #1 Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 lb Frozen unsweetened cherries;
1/4 c Kirsch
1/4 c (about) morello cherry syrup
-(available at specialty
-foods stores) or sour
8 1/2 oz Chocolate wafer cookies
6 tb Well-chilled butter; cut
-into 1/2-inch pieces
1 1/2 c Whipping cream
12 oz Semisweet chocolate;
16 oz Cream cheese; room
3/4 c Sugar
4 Eggs; room temperature
1 ts Vanilla
1 c Whipping cream; well-chilled
-(I use heavy whipping
2 tb Sugar
1 tb Kirsch
Chocolate curls (optional)
From: email@example.com (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 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.
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,