Black Forest Cheesecake

 
 
Ingredients:
  • 1 pound frozen unsweetened cherries, thawed
  • 1/4 cup kirsch
  • 1/4 cup Morello cherry syrup or sour cherry syrup
  • 8 1/2 ounces chocolate wafer cookies
  • 6 tablespoons (3/4 stick) well-chilled butter, cut into 1/2-inch pieces
  • 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 teaspoon vanilla
  • 1 cup whipping cream, well-chilled
  • 2 tablespoons sugar
  • 1 tablespoon kirsch
  • Chocolate curls (optional)

 

Direction:

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.

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.