Black Forest Cheesecake I


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By
Member since 2006
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Serves 16 | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

1/2 cup semisweet chocolate morsels
1/2 cup butter
1 teaspoon water
1/2 teaspoon instant coffee granules
1 cup graham cracker crumbs
1/3 cup firmly packed sugar
1 teaspoon ground cinnamon
Filling:
5 pkgs. (8 oz. each) cream cheese
1-1/4 cups sugar
5 large eggs
1 teaspoon vanilla extract
1/2 cup semisweet chocolate morsels
1 teaspoon water
1 teaspoon instant coffee granules
1 jar (16 oz.) maraschino cherries, divided, juice reserved
Topping:
2 teaspoons cornstarch
reserved juice from cherries
3 tablespoons semisweet chocolate morsels


Directions

Preheat oven to 500ºF. Set roasting pan half full of water on lower rack of oven. Grease 10-inch springform pan.


Crust: Melt morsels and butter in medium, uncovered microwave-safe bowl on HIGH (100%) power for 1 minute; Stir. Morsels may retain some of their shape. If, necessary, microwave at additional 10- to 15- second intervals until melted. Combine water and coffee granules in very small bowl; stir to dissolve. Add coffee, graham cracker crumbs, brown sugar and cinnamon to chocolate mixture; mix well. Press on bottom and 1-inch up side of prepared pan.


Filling: Beat cream cheese in large mixer bowl until light and fluffy. Add sugar; mix well. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract. Reserve 1/3 cup batter. Pour 2/3 of remaining batter into prepared crust.


Melt morsels in uncovered small microwave-safe bowl on HIGH(100%) power 1 minute; Stir. If necessary, microwave at additional 10 to 15-second intervals until melted. Combine water and instant coffee granules in very small bowl; stir to dissolve. Combine melted chocolate, reserved 1/3 cup cream cheese mixture and coffee. Stir until smooth using wire whisk. Spread mixture on top of batter. Sprinkle with 1/2 cup finely chopped cherries. Gently swirl with a thin knife. Top with remaining batter. Place cheesecake on baking sheet. Bake for 10 minutes. Reduce temperature to 200ºF.; bake for 1 hour or until knife inserted in the center comes out with a creamy coating. Turn off oven and let cake cool in oven for 1-1/2 hours. Remove


cake from oven. Cool on wire rack for 30 minutes. Refrigerate for 2 to 3 hours or overnight.


Topping: Combine cornstarch and reserved cherry juice in small saucepan. Cook over medium heat, stirring frequently, until thickened . Cool completely. Stir in remaining cherries.


Remove side of springform pan. Cover top of cheesecake with cherry topping. Place morsels in small, heavy-duty plastic bag. Microwave on HIGH (100%) power for 30 seconds; knead. Microwave at additional 10 to 15-second intervals, kneading until smooth. Cut small hole in corner of bag. Squeeze to drizzle over cherry topping.


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