Black Forest Cheesecake #1

Title:
Black Forest Cheesecake #1

Yield:
10 Servings

Categories:
Pie




Ingredients:




-------------------------------CHERRY
TOPPING-------------------------------


     1 lb Frozen unsweetened cherries;


          -thawed


   1/4 c  Kirsch


   1/4 c  (about) morello cherry syrup


          -(available at specialty


          -foods stores) or sour


          -cherry syrup





------------------------------CHOCOLATE
CRUST------------------------------


 8 1/2 oz Chocolate wafer cookies


     6 tb 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; room


          -temperature


   3/4 c  Sugar


     4    Eggs; room temperature


     1 ts Vanilla


     1 c  Whipping cream; well-chilled


          -(I use heavy whipping


          -cream)


     2 tb Sugar


     1 tb Kirsch


          Chocolate curls (optional)





 From: arielle@taronga.com (Stephanie da Silva)


 


 Date: Wed, 4 Aug 93 22:29:33 CDT


 For topping:  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.)


 


 For crust:  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.


 


 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 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.


 


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 /DESSERTS


 


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