BLACK FOREST CHEESECAKE

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Ingredients:

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Cherry Topping:

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1 pound   frozen unsweetened cherries, thawed

1/4 cup   kirsch

1/4 cup   (about) Morello cherry syrup or sour cherry syrup

 

Chocolate Crust:

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8 1/2 oz  chocolate wafer cookies

6 tbls    (3/4 stick) well-chilled butter, cut into 1/2-inch pieces

 

Chocolate Filling:

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1 1/2 cups  whipping cream

12 ounces   semisweet chocolate, coarsely chopped

16 ounces   cream cheese, room temperature

3/4 cup     sugar

4           eggs, room temperature

1 tsp       vanilla

1 cup       whipping cream, well-chilled (I use heavy whipping cream.)

2 tblsp     sugar

1 tblsp     kirsch

Chocolate curls (optional)

 

Instructions:

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For topping: 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.)

 

For crust: 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.

 

For filling: 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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From: arielle@taronga.com (Stephanie da Silva)