Black Forest Cheesecake

This is the most awesome cheesecake!

Black Forest Cheesecake

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

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

SORRY about not including the sour cream amount . . . I updated the recipe to include the 24 ounces sour cream. DG

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?

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

Bringing my original post from 2006 back for anyone who didn’t have a chance to try this . . . enjoy . . . DG

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.

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

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: