Sunday, June 26, 2005

Black Forest Cheesecake

When we invited some friends over for a barbecue this Sunday, this cheesecake was on the dessert menu. It is an American take on the famous Black Forest Cake of German origin. The recipe is adapted from The Book of Cheesecakes by Steven Wheeler.

  • 3/4 c flour
  • 1/2 c self-rising flour
  • 1/4 c sugar
  • 1/2 c cold butter, cut in pieces
  • 2 egg yolks
  • 1 1/2 lb cream cheese, softened
  • 3 eggs
  • 1 c sugar
  • 3/4 c drained Morella cherries
  • 2 tbs unsweetened cocoa powder
  • 1/3 c whipping cream
  • 4 oz semisweet chocolate chips
  • 1 (16 oz) can Morella cherries, drained, juice reserved
  • 1 tbs plus 1 tsp cornstarch
  • 2 tbs water
Preheat oven to 350F. Grease a 9-inch springform pan. For the crust, sift flours into a large bowl. Stir in sugar. Cut butter into flour with a pastry blender until mixture resembles cornmeal. Add egg yolks and stir with a fork until dough forms. Refrigerate if it feels soft. Otherwise pat into the springform pan and set aside. (Alternatively, you can make a crust by mixing 1/3 c melted butter and 1 1/2 c of crushed vanilla wafers well.)

To prepare filling, beat cream cheese, eggs and sugar until smooth. Spoon half of filling into prepared crust. Sppon reserved cherries over filling. Stir cocoa into the remaining half of filling. Bring whipping cream to a simmer in a small saucepan over low heat. Stir in chocolate chips until melted, cool. Stir chocolate mixture into the remaining half of filling; pour over cherries. Bake in preheated oven for 35-45 minutes or just until set.

To prepare topping, pour reserved cherry juice into a small saucepan and bring to a boil. Combine cornstarch and water; stir into cherry juice. Simmer until thickened. Stir in cherries. Pour over cooked cheesecake. Refrigerate until topping is set.