View Full Version : Black Forest Cheesecake



DessertGuy
March 9th, 2006, 12:15 PM
This is the most awesome cheesecake!

Black Forest Cheesecake

Ingredients:
2 Cups finely crushed chocolate wafers (I use Oreo cookie crumbs)
1/3 Cup butter, melted (no subtitutes)
1 Tablespoon butter (no substitutes)
1/4 Cup sliced almonds, (crushed to approx. 1/8" pieces)
2 (8-ounce) packages cream cheese, softened at room temperature
3/4 Cup granulated sugar
2 Tablespoons all-purpose flour
1 Teaspoon Vanilla extract
1/2 Teaspoon almond extract
24 ounces sour cream
3 Large Eggs
2 Tablespoons Kirsch (Cherry Liqueur)
7/8 Cup dried cherries, coarsely chopped (if you like them LESS coarse, freeze them and, when completely frozen, pulse them in a food processor until you reach desired consistency . . . but remember that the longer you pulse, the more chance you'll turn them into a gummy ball)
1 C. whipping cream
Semi-sweet chocolate curls

Directions:
For crust, in a medium mixing bowl combine cookie crumbs and 1/3 cup melted butter making sure they are thoroughly combined. Generously grease sides of 9" springform pan. Carfully press cookie crumb mixture in bottom of pan pressing with a flat-bottomed measuring cup. (Keep the crumbs from coming up the sides of the pan.) Make sure it is completely pressed into bottom of pan. Holding pan at an angle, pour almonds into side of pan. Roll pan around to let almonds coat sides of pan, and let excess pour out. (Warning: If you turn pan to too high an angle, you risk crust falling out.)

For filling, in a large mixing bowl beat cream cheese, sugar, flour, vanilla, and almond extract with an electric mixer on medium to high speed until combined. Add sour cream, eggs, and Kirsch. Beat on low speed just until combined. Pour half of the filling into the crust-lined springform pan. Sprinkle chopped dried cherries evenly over the filling. Carefully pour remaining half of filling over dried cherries. Place the springform pan in a shallow baking pan on center oven rack. Bake in a 350 degree oven about 55 minutes or until center appears set when shaken (edge should just start getting lightly browned). Remove springform pan from baking pan. Cool cheesecake on a wire rack for 15 minutes. Run a small metal spatula around the edges of the pan to loosen crust (try not to damage almond crust). Cool 30 minutes more. Remove sides of springform pan. Cool for 1 hour, then cover and chill for at least 4 hours (overnight is better and a couple days is even better). Before serving whip cream to soft peaks and spread to within 3/4" of the edge of cheesecake keeping it thicker in the center . . . domelike). Sprinkle chilled chocolate curls on top.

Makes 12-16 servings

DessertGuy
May 18th, 2006, 08:44 AM
SORRY about not including the sour cream amount . . . I updated the recipe to include the 24 ounces sour cream. DG

Cher0818
August 4th, 2006, 05:09 PM
Did I miss something in the recipe? What do you do with the other 1/2 of the filling? It says to pour half of the filling over the crust and sprinkle with the dried cherries. Do I pour the rest of the filling over the cherries and then bake?

Kitchen Witch
August 4th, 2006, 05:22 PM
Cher0818 -

Dessertguy has posted this recipe to the Recipe Exchange also -

hope this clarifies it for you!

Black Forest Cheesecake
The recipe you described sounds good, but we have sold more of these Black Forest Cheesecakes than any other cheesecake . One would think that, by reading the directions, this is very time-consuming to make. It isn't . . . I just wanted to include any details to take all the guesswork out of it. I put 10 of these in the oven at a time and it now takes me 1/2 hour to prep all 10. This cheesecake is definitely worth making . . . you'll make a lot of friends with this one!

Ingredients:
2 Cups finely crushed chocolate wafers (I use Oreo cookie crumbs)
1/3 Cup butter, melted (no subtitutes)
1 Tablespoon butter (no substitutes), softened to room temperature
1/4 Cup sliced almonds, (crushed to approx. 1/8" pieces)
2 (8-ounce) packages cream cheese, softened at room temperature
3/4 Cup granulated sugar
2 Tablespoons all-purpose flour
1 Teaspoon Vanilla extract
1/2 Teaspoon almond extract
24 oz. Sour Cream
3 Large eggs
2 Tablespoons Kirsch (Cherry Liqueur)
7/8 Cup dried cherries, coarsely chopped

Topping
1 cup heavy whipping cream
Semi-sweet chocolate curls

Directions:
For crust, in a medium mixing bowl combine cookie crumbs and 1/3 cup melted butter making sure they are thoroughly combined. Generously grease sides of 9" springform pan. Carfully press cookie crumb mixture in bottom of pan pressing with a flat-bottomed measuring cup. (Keep the crumbs from coming up the sides of the pan.) Make sure it is completely pressed into bottom of pan. Holding pan at an angle, pour almonds into side of pan. Roll pan around to let almonds coat sides of pan, and let excess pour out. (Warning: If you turn pan to too high an angle, you risk crust falling out.)

For filling, in a large mixing bowl beat cream cheese, sugar, flour, vanilla, and almond extract with an electric mixer on medium to high speed until combined. Add sour cream, eggs, and Kirsch. Beat on low speed just until combined. Pour half of the filling into the crust-lined springform pan. Sprinkle chopped dried cherries evenly over the filling. Carefully cover dried cherry layer with remaining filling, smoothing out top with a small spatula. Place the springform pan in a shallow baking pan on center oven rack. Bake in a 350 degree oven about 55 minutes or until center appears set when shaken (edge should just start getting lightly browned). Remove springform pan from baking pan. Cool cheesecake on a wire rack for 15 minutes. Run a small metal spatula around the edges of the pan to loosen crust (try not to damage almond crust). Cool 30 minutes more. Remove sides of springform pan. Cool for 1 hour, then cover and chill for at least 4 hours (overnight is better and a couple days is even better). Before serving whip cream to soft peaks and spread to within 3/4" of the edge of cheesecake keeping it thicker in the center . . . domelike). Sprinkle chilled chocolate curls on top.

Makes 12-16 servings

hj
November 20th, 2006, 06:50 AM
You must have one huge oven to put ALL 10 cakes in at one time and bake all at them at 350 degrees for 55 minutes . Wow

DessertGuy
August 21st, 2011, 11:29 AM
Bringing my original post from 2006 back for anyone who didn't have a chance to try this . . . enjoy . . . DG

ozumi
September 19th, 2011, 10:58 PM
I just want know this is water bath or not? most receipe for cheese cake is (I make) is water bath. please help me. I like to make this one tomorrow.

DessertGuy
September 20th, 2011, 11:33 AM
To Ozumi . . . I never use a water bath with this cheesecake, but like any cheesecake you could (if the top cracks, it gets covered by the whipped cream topping anyways). If you do use a water bath, make sure you use a double layer of good heavy-duty foil up to the top of the pan so you don't let any water in. If you don't use a water bath, make sure you bake it on a sheet pan and either way make sure that the oven temperature doesn't exceed 350 degrees F and pull it when the center is just set . . . DG

Kitchen Witch
September 20th, 2011, 12:52 PM
I never use the water bath - even if the recipe calls for it - and when you look at the dozens of cheesecakes put out by bakeries - their tops are cracked and covered as well. Don't matter to me if it cracks - doesn't effect the taste.

ozumi
September 23rd, 2011, 03:56 AM
hi,I can not wait so I try making with water bath and it is not good, so I am going to make again tomorrow with out water bath. any way i try some of the cheese cake and boy this is worderful cheese cake .It is best cheese cake ever. Thank you very much.:-D:grin: