Try this Black Forest Cheesecake #1 recipe, or contribute your own.
Suggest a better descriptionFrom: arielle@taronga.com (Stephanie da Silva) Date: Wed, 4 Aug 93 22:29:33 CDT 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. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (211g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 503 | ||
Calories from Fat: 153 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17g | 23 % | |
Saturated Fat 9.1g | 46 % | |
Monounsaturated Fat 5.5g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 12.8mg | 4 % | |
Sodium 147mg | 5 % | |
Potassium 183.2mg | 5 % | |
Total Carbohydrate 91.7g | 27 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 88.9g | ||
Protein 3.2g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 503
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