Black Forest Cheesecake
CDKitchen https://www.cdkitchen.com
Serves/Makes: 12 | Ready In: > 5 hrs
Ingredients:
***Cherry Topping***
1 pound frozen unsweetened cherries, thawed
OR
1 can (21 ounce size) cherry pie filling
1/4 cup kirsch (cherry liqueur)
1/4 cup sour cherry syrup
***Chocolate Crust***
8 1/2 ounces chocolate wafer cookies
6 tablespoons butter, well chilled, cut in 1/2" pieces
***Chocolate Filling***
1 1/2 cup whipping cream
12 ounces semisweet chocolate, coarsely chopped
16 ounces cream cheese, at room temperature
3/4 cup sugar
4 eggs, at room temperature
1 teaspoon vanilla extract
***Topping***
1 cup heavy whipping cream, well chilled
2 tablespoons sugar
1 tablespoon kirsch
chocolate curls, for garnish
Directions:
For Topping: Soak undrained cherries and kirsch in small bowl for 6 hours.
Thoroughly drain cherries in a strainer set over a medium bowl, shaking occasionally, for at least two hours. Reserve liquid.
Add enough cherry syrup to cherry liquid to measure 1 cup. Pour 6 tablespoons into a 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.
For Crust: Generously butter a 9-inch springform pan. Finely crush cookies in a 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 for 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 for 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. Let stand at room temperature for 15 minutes before serving.
Recipe Location: https://www.cdkitchen.com/recipes/recs/355/Black_Forest_Cheesecake3208.shtml
Recipe ID: 28319
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