1 (cherry topping):
1 lb frozen unsweetened cherries, thawe, d
1/4 cup kirsch
1/4 cup (about) morello cherry syrup or sou, r cherry syrup
1 (chocolate crust):
8 1/2 oz chocolate wafer cookies
6 tbsp (3/4 stick) well-chilled butter, cu, t into 1/2-inch
1 (chocolate filling):
1 1/2 cup whipping cream
12 oz semisweet chocolate, coarsely chopp, ed
16 oz cream cheese, at room temperature
3/4 cup sugar
4 eggs, room temperature
1 tsp vanilla
1 (garnish):
1 cup whipping cream, well-chilled
2 tbsp sugar
1 tbsp kirsch
1 chocolate curls (optional)
A Recipe for
Black Forest Cheesecake 2
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This is a recipe for Black Forest Cheesecake 2 from the recipe cookbook of Recipes-to-go (Dessert)
It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat. |
| Robert Fuoss |
"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
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Whenever you eliminate the inedible, whatever remains, however unpalatable, must be food. |
| Anonymous |
A dessert without cheese is like a beautiful woman with only one eye. |
| Anthelme Brillat-Savarin |
Those who forget the pasta are condemned to reheat it. |
| Author Unknown |
Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. |
| Samuel Butler |
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 -
Serves: 1
Black Forest Cheesecake 2 Recipe brought to you by Recipes To-Go