1 (cherry topping):
1 lb frozen unsweetened cherries, thawe, d
1/4 cup kirsch
1/4 cup (about) morello cherry syrup or sou, r cherry syrup
1 (chocolate crust):
8 1/2 oz chocolate wafer cookies
6 tbsp (3/4 stick) well-chilled butter, cu, t into 1/2-inch
1 (chocolate filling):
1 1/2 cup whipping cream
12 oz semisweet chocolate, coarsely chopp, ed
16 oz cream cheese, at room temperature
3/4 cup sugar
4 eggs, room temperature
1 tsp vanilla
1 (garnish):
1 cup whipping cream, well-chilled
2 tbsp sugar
1 tbsp kirsch
1 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 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.
Edited to MM format by: Lois Flack, CYBEREALM BBS, Watertown, NY
- Home of Kook-Net (315)782-1120 -
Servings: 1 cake
Black Forest Cheesecake 2 Recipe brought to you by Recipe Ideas
Categories: Cheesecake; Dessert
The History of Recipes
It is quite possible to prove the history of written cooking instructions far back into the distant past, in truth as far as the Egyptians, and quite possibly further than that. Interesting though that maybe, these, old recipes were just basic hieroglyphic recipes for preparing meals.
In an interesting twist, the most ancient recipe in existence, according to historians is a collection of stone tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `exhilarated, wonderful and blissful`. Moving our culinary historical trip onwards, we find a couple of books which were published in the 14th Century - one book entitled `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, they have no connection with the curry that is familiar to us all today, but instead descriptions of the types of meals prepared for the nobility of that time. Later on, in the 15th century, people returning from the crusades brought back a variety of foods and herbs from Arab cooking, including coriander, basil and rosemary. These new herbs and spices was responsible for an explosion in manuscripts on cooking, most of which are kept safe in academic collections. Over the next few hundred years, the powerful and wealthy strove to serve the most extravagent meals, and as a consequence, the best cooks and their recipes were greatly in demand. Nevertheless, it was during the 19th century that cooking and recipe books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to collating, verifying, and writing down the recipes of their peers. The arrival of TV gave us TV chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everyone to access massive numbers of recipes like those on our site. |
We hope you enjoy this Black Forest Cheesecake 2 recipe.
