Black Forest Cheesecake

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Time to Prepare this Recipe 2 hours Prep: 1 hours Cook: 1 hours
Calories Per Serving and Nutrition Information 1663 calories per serving view nutrition facts
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Ingredients

Cherry topping
1 pound cherries unsweetened, frozen, thawed
1/4 cup kirsch (cherry brandy)
1/4 cup cherry syrup
Chocolate crust
8 1/2 ounces chocolate wafer cookies
6 tb well-chil butter well-chilled, cut in pieces
Filling
1 1/2 cups heavy whipping cream
12 ounces chocolate (semi-sweet) semi-sweet,, coarsely chopped
16 ounces cream cheese at room temperature
3/4 cup sugar
4 large eggs room temperature
1 teaspoon vanilla extract
Garnish
1 cup heavy whipping cream well-chilled
2 tablespoons sugar
1 tablespoon kirsch (cherry brandy)
1 x chocolate curls optional

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 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.

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Nutrition Facts

Serving Size 566g
Amount per Serving
Calories 1663 67% of calories from fat
% Daily Value*
Total Fat 124.0g190%
 Saturated Fat 74.0g369%
 Trans Fat 0.0g
Cholesterol 543mg181%
Sodium 649mg27%
Total Carbohydrate 131.0g44%
 Dietary Fiber 7.0g28%
 Sugars 102.0g
Protein 24.0g48%
Vitamin A 81%  Vitamin C 15%
Calcium 26%  Iron 33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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