This is a NordicWare recipe and is so delish. The chocolate and cherries and cream cheese, etc. are mixed together and baked in a bundt pan. That’s all I know. If any one out there has this recipe I would love to have it.
Here are 2 from my NordicWare recipes:
BLACK FOREST CHEESECAKE
1 pound frozen unsweetened cherries, thawed
1/4 cup kirsch
1/4 cup (about) Morello cherry syrup or sour cherry syrup
8 1/2 oz chocolate wafer cookies
6 tbls (3/4 stick) well-chilled butter, cut into 1/2-inch pieces
1 1/2 cups whipping cream
12 ounces semisweet chocolate, coarsely chopped
16 ounces cream cheese, room temperature
3/4 cup sugar
4 eggs, room temperature
1 tsp vanilla
1 cup whipping cream, well-chilled (I use heavy whipping cream.)
2 tblsp sugar
1 tblsp kirsch
Chocolate curls (optional)
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.
BLACK FOREST CHEESECAKE
Yield: 10 servings
1 c Chocolate Wafer Crumbs 3 T Margarine, Melted 16 oz Cream Cheese Softened 2/3 c Sugar 2 ea Large Eggs 6 oz Semi-sweet Chocolate Chips * 1/4 t Almond Extract 21 oz Cherry Pie Filling (1 Cn) 1 x Frozen Whipped ToppingThawed
- Chocolate Chips should be melted.
Combine crumbs and margarine, press onto bottom of 9-inch springform pan.
Bake at 350 degrees F., 10 minutes. Combine cream cheese and sugar, mixing
at medium speed on electric mixer until well blended. Add eggs, one at a
time, mixing well after each addition. Blend in chocolate and extract; pour
over crust. Bake at 350 degrees F., 45 minutes.
Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top
cheesecake with pie filling and whipped topping just before serving.
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!
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
1 cup heavy 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 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
Thank you both for getting back to me with these wonderful recipes. I really appreciate it.