Black Forest Cheesecake 2 Recipe

Black Forest Cheesecake 2 Recipe

The best delicious Black Forest Cheesecake 2 recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Black Forest Cheesecake 2 recipe today!

Hello my friends, this Black Forest Cheesecake 2 recipe will not disappoint, I promise! Made with simple ingredients, our Black Forest Cheesecake 2 is amazingly delicious, and addictive, everyone will be asking for more Black Forest Cheesecake 2.

What Makes This Black Forest Cheesecake 2 Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Black Forest Cheesecake 2.

Ready to make this Black Forest Cheesecake 2 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.

 

Ingredients & Directions


(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 –

Yields
1 Cake



Leave a Reply

Your email address will not be published. Required fields are marked *