Wednesday, December 12, 2012

Black Forest Cheesecake

I just KNOW KNOW KNOW this is what y’all are going to choose for your Christmas dessert, right? RIGHT?!

Isn’t she just something? She’s gaaawgeous!

Seriously, don’t let a cheesecake scare you y’all. I’ve got some good tips.

This dessert is pretty over the top. I love black forest cake, and have combined it with the richness of cheesecake.

See how I even put it on my Great Grandmother’s platinum rimmed china? NICE.

Only the best for y’all. Love you! MERRRRRRRY CHRISTMAS!

Make you a pretty little chocolate crust. I couldn’t find the chocolate cookies I like at the store, so I settled for chocolate Teddy Grahams.

It all works.

Then get out your farm fresh eggs! My lovely friend at work brings me a dozen every week! #luckygirl

Mix together your eggs, cream cheese and sugar, this is the important part. Keep mixing until it’s smooth! NO LUMPS.

Pour in the Kirsch cherry liqueur. That’s short for Kirschwasser cherry liqueur, no worries, it’s cheap. Be careful, you want cherry flavor without the boozing up your taste testers.

Separate your batter into two bowls. Half will be chocolate, and half will be plain.

In the chocolate half, pour in the ganache. (That’s melted chocolate and cream.) Stir slowly and make sure the chocolate has cooled some, otherwise it’ll curdle your cheesecake!

Keep stirring until it’s thoroughly mixed. Taste.

Taste again.

In the plain half, add drained cherries.

Gaaawgeous.

Taste.

Pour the chocolate batter into your springform pan. Then gently scoop the cherry batter in by the cupful.

Now for the baking. I don’t use a water bath, but some love it. I’ve burned myself too many times.

Bake for 35 minutes at 350 degrees until the top of the cheesecake is set. The cheesecake will still jiggle when you move the pan.

Turn off the oven and let the cheesecake cool 30-45 minutes in the oven. This slow cooling process helps to eliminate cracks.

Then move to a counter top and allow to cool completely. Finally refrigerate overnight as it reaches the perfect dense consistency.

 

Top with whipped cream and chocolate curls!

I even saved some cherries for garnish, I always forget that part.

 

Aren’t y’all proud? I know you can do it too!!

MERRRRY CHRISTMAS!!

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Black Forest Cheesecake

Yield: serves 8-10

Ingredients:

1 1/2 cups crushed chocolate cookies
1/4 cup butter, melted
14.5 ounces cherries in water
3 (8 ounce) packages cream cheese, softened
1 cup sugar
3 eggs
1 teaspoon almond extract
1/4 cup Kirschwasser cherry liqueur
6 ounces dark chocolate

2 tablespoons cream
whipped cream, cherries, chocolate for garnish

Directions:

To make the chocolate crust, crush the cookies and add butter. Press into a 9 1/2" springform pan. Bake at 350 for 10 minutes. Set aside.

For the filling, mix the room temperature cream cheese on medium for 3 minutes, until smooth. Add sugar and beat again. Add eggs one at a time, mixing thoroughly, then add almond extract and cherry liqueur; stir to combine.

In a small pot, melt chocolate and cream over low on stovetop.

Split the batter evenly into two bowls. In one bowl, add cherries to the batter and stir. In the other bowl, add the melted chocolate mixture to the batter and stir until thoroughly mixed.
Pour chocolate mixture over cookie crust. Slowly scoop white mixture over chocolate mixture. Bake at 350 for 35 minutes, until center is just set. Turn off oven and let cool 30 minutes in oven. Take out and cool on a wire rack to room temperature. Refrigerate for 8 hours. Then top with whipped cream. Garnish with cherries and chocolate curls.

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3 Responses to “Black Forest Cheesecake”

  1. 1

    Haley @ The Girly Girl Cooks — December 12, 2012 @ 5:44 pm

    That is the most gorgeous cheesecake I’ve ever seen in my LIFE! You are pretty much awesome! Love it!

    • katieb replied: — December 13th, 2012 @ 4:14 pm

      It is SOOOOOO GOOODD!

  2. 2

    Cathy @ Noble Pig — December 13, 2012 @ 11:26 pm

    Holy cow, what a perfectly awesome idea. I love making flavored cheesecakes…adding this one to the list.

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