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Black Forest Cheesecake 2

Category: Misc

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(3.0) by 1 users

Ingredients:

(Cherry Topping):
1 lb Frozen unsweetened cherries, thawed
1/4 cup Kirsch
1/4 cup (about) Morello cherry syrup or sour cherry syrup
(Chocolate Crust):
8 1/2 oz Chocolate wafer cookies
6 tbsp (3/4 stick) well-chilled Butter, cut into 1/2-inch pieces
(Chocolate Filling):
1 1/2 cup Whipping cream
12 oz Semisweet chocolate, coarsely chopped
16 oz Cream cheese, at room temperature
3/4 cup Sugar
4 Eggs, room temperature
1 tsp Vanilla
(Garnish):
1 cup Whipping cream, well-chilled
2 tbsp Sugar
1 tbsp Kirsch
Chocolate curls (optional)

Instructions:

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
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