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
Mothers, food, love, and career, the four major guilt groups. |
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I envy people who drink -- at least they know what to blame everything on. |
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Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime. |
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This Recipe for Black Forest Cheesecake 2 is one of thousands in the Recipes-to-go Dessert Cookbook.
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Food Tip |
This is a recipe for Black Forest Cheesecake 2 from the recipe cookbook of Recipes-to-go (Dessert)
Coffee is a beverage that puts one to sleep when not drank. |
| Alphonse Allais |
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. |
| Jim Rohn |
Chowder breathes reassurance. It steams consolation. |
| Clementine Paddleford |
We plan, we toil, we suffer - in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs. |
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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