![]() ![]() How fun does that sound? You, me, chatting, eating cheesecake and getting to know each other better! Yep! Sounds good to me! There is though, one requirement when making this Black Forest Cheesecake. Your taste buds will thank you for giving them the delight known as Black Forest Cheesecake. Then if that alone wasn’t enough you put that glorious cheesecake on top of an Oreo crust, add whipped cream and cherry pie filling and you have just created a party in your mouth. Rich, velvety, smooth chocolate cheesecake. I’m not weird right? You, my readers, have heard of chocolate cheesecake…right? I was once talking to a friend when I was pregnant with my son about how I was craving turtle cheesecake and chocolate cheesecake, they looked at me funny. My son would choose candy and milk and I would choose bread products and cheesecake. My husband could eat Pizza every day for the rest of his life. Downloaded from G Internet, G Internet.There are certain foods that we never tire of in our house. (Can be prepared 2 hours ahead and refrigerated.) Let stand at room temperature for 15 minutes before serving. Beat remaining 1 cup cream with 2 tablespoons sugar and kirsch to peaks. Remove foil, paper towels and pan sides from cake. Top pan with paper towels and cover tightly with foil. Bake until outer 2 inches of cake are firm but center still moves slightly, about 1 1/4 hours (top may crack). Beat in chocolate mixture, then remaining 10 tablespoons cherry liquid and vanilla. Beat in eggs 1 at a time until just combined. Beat cream cheese with 3/4 cup sugar until smooth. Heat 1 1/2 cups cream with chocolate in heavy medium saucepan over low heat until chocolate melts, stirring constantly. For filling: Preheat oven to 325 degrees F. Refrigerate crust for at least 30 minutes. Press crumbs into bottom of pan and up sides to 3/4 inch from top there should be no cracks. Cut in butter until mixture begins to gather together, using on/off turns. Finely crush cookies in processor, using on/off turns. Chill.) For crust: Generously butter 9-inch springform pan. Boil until syrup is thickened and mixture resembles preserves, about 6 minutes. Pour 6 tablespoons into heavy 8-inch skillet (reserve remaining liquid for filling). Add enough Morello cherry syrup to cherry liquid to measure 1 cup. Thoroughly drain cherries in strainer set over medium bowl, shaking occasionally, at least two hours. NOTESįrom: (Stephanie da Silva) Date: Wed, 4 Aug 93 22:29:33 CDT For topping: Soak undrained cherries and kirsch in small bowl 6 hours. ![]() ![]() From: (Stephanie da Silva) Date: Wed, 4 Aug 93 22:29:33 CDT For topping: Soak undrained cherries and kirsch in small bowl 6 hours. ![]()
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