Super Rich Black Forest Cheesecake
Super Rich Black Forest Cheesecake
Yield
16 servingsPrep
1 hrsCook
1 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cherry topping | |||
| 1 | pound |
cherries
unsweetened, frozen, thawed |
|
| ¼ | cup |
kirsch (cherry brandy)
|
*
|
| ¼ | cup |
cherry syrup
|
* |
| Chocolate crust | |||
| 8 ½ | ounces |
chocolate wafer cookies
|
|
| 6 | tablespoons |
butter
well-chilled, cut in pieces |
*
|
| Filling | |||
| 1 ½ | cups |
heavy whipping cream
|
|
| 12 | ounces |
semi-sweet chocolate
semi-sweet,, coarsely chopped, null, null |
|
| 16 | ounces |
cream cheese
at room temperature |
|
| ¾ | 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 |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cherry topping | |||
| 453.6 | g |
cherries
unsweetened, frozen, thawed |
|
| 59 | ml |
kirsch (cherry brandy)
|
*
|
| 59 | ml |
cherry syrup
|
* |
| Chocolate crust | |||
| 245.7 | ml/g |
chocolate wafer cookies
|
|
| 9E+1 | ml |
butter
well-chilled, cut in pieces |
*
|
| Filling | |||
| 355 | ml |
heavy whipping cream
|
|
| 346.8 | ml/g |
semi-sweet chocolate
semi-sweet,, coarsely chopped, null, null |
|
| 462.4 | ml/g |
cream cheese
at room temperature |
|
| 177 | ml |
sugar
|
|
| 4 | large |
eggs
room temperature |
|
| 5 | ml |
vanilla extract
|
|
| Garnish | |||
| 237 | ml |
heavy whipping cream
well-chilled |
|
| 3E+1 | ml |
sugar
|
|
| 15 | ml |
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 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.
