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Document Id : 1516
File Type : PDF
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Black Forest Cheesecake Recipe
BLACK FOREST CHEESECAKE
Pre-preparation:
1 lb. frozen unsweetened cherries, thawed
1/4 c. Kirsch
In small bowl, soak the undrained cherries in the Kirsch for 6 hours. Thoroughly drain cherries in strainer set over medium bowl, shaking occasionally, for at least 2 hours. Reserve liquid.
1/4 c. sour cherry syrup
3 1/2 oz. chocolate wafer cookies, finely crushed
3/4 stick of butter, well chilled and cut into 1/2" pieces
1 1/2 c. whipping cream
12 oz. semisweet chocolate, coarsely chopped
16 oz. cream cheese, softened
3/4 c. sugar
4 eggs, warmed to room temperature
1 tsp. vanilla
Add enough cherry syrup to the liquid drained from the cherries to measure 1 cup. Pour 6 tablespoons into heavy 8" skillet, reserve remaining liquid for filling. Cut cherries in half and add to skillet. Boil until syrup is thickened and mixture resembles cherry preserves, about 6 minutes. Generously butter a 9" springform pan. Cut butter into the wafer cookie crumbs until mixture begins to hold together. Press mixture evenly and solidly into bottom of pan and up sides to 3/4" from top. Refrigerate crust for at least 30 minutes.
Preheat oven to 325F. Heat whipping cream together with chocolate in heavy medium saucepan over low heat until chocolate melts, stirring constantly. Cool 10 minutes. Beat cream cheese and sugar together until smooth. Beat in eggs one at a time until just combined. Beat in chocolate mixture, then the vanilla and the remaining cherry liquid mixture. Pour into crust. Bake until outer 2 inches of cake are firm, but center still moves slightly, about 1 hour and 15 minutes (top may crack). Let 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.
1 c. whipping cream, well-chilled
2 Tbsp. sugar
1 Tbsp. Kirsch
Chocolate curls (optional)
Beat first three ingredients together until peaks form. 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.
Pre-preparation:
1 lb. frozen unsweetened cherries, thawed
1/4 c. Kirsch
In small bowl, soak the undrained cherries in the Kirsch for 6 hours. Thoroughly drain cherries in strainer set over medium bowl, shaking occasionally, for at least 2 hours. Reserve liquid.
1/4 c. sour cherry syrup
3 1/2 oz. chocolate wafer cookies, finely crushed
3/4 stick of butter, well chilled and cut into 1/2" pieces
1 1/2 c. whipping cream
12 oz. semisweet chocolate, coarsely chopped
16 oz. cream cheese, softened
3/4 c. sugar
4 eggs, warmed to room temperature
1 tsp. vanilla
Add enough cherry syrup to the liquid drained from the cherries to measure 1 cup. Pour 6 tablespoons into heavy 8" skillet, reserve remaining liquid for filling. Cut cherries in half and add to skillet. Boil until syrup is thickened and mixture resembles cherry preserves, about 6 minutes. Generously butter a 9" springform pan. Cut butter into the wafer cookie crumbs until mixture begins to hold together. Press mixture evenly and solidly into bottom of pan and up sides to 3/4" from top. Refrigerate crust for at least 30 minutes.
Preheat oven to 325F. Heat whipping cream together with chocolate in heavy medium saucepan over low heat until chocolate melts, stirring constantly. Cool 10 minutes. Beat cream cheese and sugar together until smooth. Beat in eggs one at a time until just combined. Beat in chocolate mixture, then the vanilla and the remaining cherry liquid mixture. Pour into crust. Bake until outer 2 inches of cake are firm, but center still moves slightly, about 1 hour and 15 minutes (top may crack). Let 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.
1 c. whipping cream, well-chilled
2 Tbsp. sugar
1 Tbsp. Kirsch
Chocolate curls (optional)
Beat first three ingredients together until peaks form. 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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