Super Rich Black Forest Cheesecake
Submitted by drichert
Super rich Black Forest cheesecake: a dense chocolate cheesecake on a chocolate-cookie crust, topped with kirsch-soaked cherries and kirsch whipped cream. The German classic reborn as a decadent cheesecake.
YIELD
16 servingsPREP
1 hrsCOOK
1 hrsREADY
2 hrsAll the flavors of Black Forest cake, chocolate, cherries, and kirsch, reimagined as an intensely rich chocolate cheesecake. This is a special-occasion showstopper, and one that rewards planning ahead.
The filling is the star: cream cheese blended with a full pound of melted semisweet chocolate and cream, plus a hit of kirsch-spiked cherry liquid, baked into a dense, fudgy, almost truffle-like cake on a chocolate cookie crust.
The cherries do double duty. Soaked in cherry brandy, then cooked down with their syrup into a glossy, preserves-like topping, they bring tart-sweet brightness and boozy depth that cuts the richness.
A few baking fundamentals: bake until the edges are firm but the center still jiggles, then cool slowly and chill a full day or two so it sets and the flavors deepen.
Finish with kirsch-spiked whipped cream and a flurry of chocolate curls, and you have a dessert worth waiting for.
Chef Tips
- Soak the cherries in kirsch and drain them well; the reserved liquid flavors both the filling and the topping.
- Bake until the outer edges are set but the center still moves slightly, since it firms up as it chills.
- Cool completely, then refrigerate 1 to 2 days before serving so the cheesecake sets fully and the flavors meld.
- Let it stand at room temperature about 15 minutes before serving for the best texture and flavor.
Variations
- Use Morello or sour cherries for a tarter topping.
- Leave out the kirsch for an alcohol-free version, using cherry juice instead.
- Top with shaved chocolate or a drizzle of ganache in place of curls.
Ingredients
Directions
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 ¾ inch from top; there should be no cracks. Refrigerate crust for at least 30 minutes.
Preheat oven to 325℉ (160℃). Heat 1½ cups cream with chocolate in heavy medium saucepan over low heat until chocolate melts, stirring constantly. Cool 10 minutes.
Beat cream cheese with ¾ 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 1¼ 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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