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Super Rich Black Forest Cheesecake

 

Super Rich Black Forest Cheesecake
42

Yield

16

servings

Prep

1

hrs

Cook

1

hrs

Ready

2

hrs

Trans-fat Free
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 141g (5.0 oz)
Amount per Serving
Calories 41567% of calories from fat
 % Daily Value *
Total Fat 31g 48%
Saturated Fat 18g 92%
Trans Fat 0g
Cholesterol 136mg 45%
Sodium 162mg 7%
Total Carbohydrate 11g 11%
Dietary Fiber 2g 7%
Sugars g
Protein 12g
Vitamin A 20% Vitamin C 4%
Calcium 7% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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