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Black Forest Cheesecake

Black Forest CheesecakeRich chocolate cheesecake with swirls of cherry bits in chocolate and coffee flavored Graham cracker crust finished off with chocolate drizzle. Here is an easy dessert recipe for Black Forest Cheesecake.

Ingredients:
Crust
1/2 cup semi-sweet chocolate chips
1/2 cup butter
1 teaspoon water
1/2 teaspoon instant coffee granules
1 cup graham cracker crumbs
1/3 cup firmly packed brown sugar
1 teaspoon ground cinnamon

Filling
5 (8-ounce) packages cream cheese
1 1/4 cups granulated sugar
5 large eggs
1 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips
1 teaspoon water
1 teaspoon instant coffee granules
1 (16-ounce) jar maraschino cherries, chop half of the cherries finely and leave the other half whole. Reserve the juice.

Topping
2 teaspoons cornstarch
Reserved juice from cherries

Chocolate Drizzle
3 tablespoons semi-sweet chocolate chips

Procedures:
Preheat oven to 500°F (260°C). Set roasting pan half full of water on lower rack of oven. Lightly grease a 10-inch springform pan with cooking spray.

To make the crust, place chocolate chips and butter in microwave-safe bowl and cook on HIGH (100%) power to melt for 1 minute; Stir until smooth. If chips haven't completely melted, microwave at additional 10 to 15- second intervals.

Dissolve coffee granules in water. 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.

For the filling, beat cream cheese in large mixer bowl until light and fluffy. Add sugar and mix until well-incorporated. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract. Reserve 1/3 cup of batter and pour remaining batter into prepared crust.

Melt chocolate chips in microwave and stir until free of lumps. Dissolve coffee granules in water. Combine melted chocolate, reserved 1/3 cup cream cheese mixture and coffee. Whisk until smooth then pour mixture on top of batter. Sprinkle with  finely chopped cherries. Gently swirl with a thin knife. Place pan on baking sheet and bake for 10 minutes.

Reduce temperature to 200°F (95°C) and continue baking 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.

For the topping, combine cornstarch and reserved cherry juice in small saucepan. Cook over medium heat, stirring frequently, until thickened. Cool completely. Stir in remaining whole cherries.

Carefully remove the cheesecake from the springform pan. Pour and spread cherry topping on top of the cheesecake. Place morsels in small, heavy-duty plastic bag. Melt in the microwave for 30 seconds. Cut small hole in a corner of the bag. Squeeze bag to drizzle melted chocolate over cherry topping. Makes 16 servings.

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