How To make Black Forest Cheesecake 2
(Cherry Topping): 1 lb Frozen unsweetened
- cherries, thawed 1/4 c Kirsch
1/4 c (about) Morello cherry
-syrup or sour cherry syrup (Chocolate Crust): 8 1/2 oz Chocolate wafer cookies
6 tb (3/4 stick) well-chilled
-Butter, cut into 1/2-inch -pieces (Chocolate Filling): 1 1/2 c Whipping cream
12 oz Semisweet chocolate,
-coarsely chopped 16 oz Cream cheese, at
-room temperature 3/4 c Sugar
4 Eggs, room temperature
1 t Vanilla
(Garnish): 1 c Whipping cream, well-chilled
2 tb Sugar
1 tb Kirsch
Chocolate curls (optional)
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.) 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. 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. Edited to MM format by: Lois Flack, CYBEREALM BBS, Watertown, NY - Home of Kook-Net (315)782-1120 -
How To make Black Forest Cheesecake 2's Videos
Chocolate Cherry Black Forest Cheesecake Recipe | with Whipped Cream & Cherry Pie Filling
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If you love classic Black Forest Cake, you’re going to love this incredible chocolate cherry cheesecake recipe! My Black Forest Cheesecake is made with a chocolate cookie crust, rich and delicious chocolate cheesecake batter, and topped with cherry pie filling and cherry whipped cream! This rich chocolate cheesecake is perfect for the holiday season, or any time of the year for any special occasion! Plus, it’s really easy to make!
Get the full recipe here:
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Contents of this video:
00:00 Introduction
00:49 Making the Oreo Crust
02:15 Making the Chocolate Cheesecake
04:42 Baking the Cheesecake
06:02 Making Cherry Whipped Cream
06:53 Assembling the Cheesecake
08:24 Serving the Cheesecake
09:04 Taste Test
#blackforestcake #chocolate #cheesecake #baking #dessert #TatyanasEverydayFood
Black Forest Cheesecake HD
Directed and edited by Nacho Castillo from NC Visuals
Assistant: Pilar Peregrín
Music : EMBRZ-Lights
Camera : Canon 1200d
Lense : 18-55mm 3.5-5.6 IS II
Black Forest Frozen Cheesecake | Jamie Oliver
This is a paid advertisement | Who doesn’t love the occasional slice of cheesecake as an after dinner treat? This jaw droppingly good frozen cheesecake combines this classic with another indulgent favourite - Black Forest Gateau. Jamie swirls homemade sweet cherry jam through a rich cream cheese mixture before piling it onto a chocolately biscuit base. Decorated with yet more chocolate and gold leaf this is a celebration cake your guests will be talking about for years to come.
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Black Forest Cake
This delicious black forest cake features luscious chocolate cake layers soaked in a cherry brandy syrup with lots of cherris in between and it's all covered in whipped cream and shaved chocolate. It's a light and perfectly sweet German dessert that is easy to make and a chocolate-lover's dream!
RECIPE:
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Mini Black Forest Gateau Cheesecakes
#cheesecake #blackforestcake #nobake
Mini Black Forest Cheesecakes Recipe (No Bake)
TIMINGS.
Prep Time: 10 mins.
Chill Time: 7 hours.
Total Time: 7 hours 10 mins.
SERVINGS.
Makes 12 individual cheesecakes.
INGREDIENTS.
For the biscuit base:
• 2 cups (200g/7oz) Hobnobs/Digestive Biscuits/Graham Crackers.
• ¼ cup + 3 tbsps (100g/2½ oz) Unsalted Butter.
For the cheesecake filling:
• ¼ cup (50g/1½ oz) Dark Chocolate.
• ¼ cup (50g/1½ oz) Milk Chocolate.
• 1¼ cups + 1 tbsp (300g/10½ oz) Full Fat Cream Cheese/Mascarpone (Room temp).
• ¼ cup + 2 tbsps (50g/1½oz) Icing Sugar, sieved.
• ½ cup + 2 tbsps (150ml/5 fl oz) Double/Heavy Cream.
• 20-25 Morello Cherries/Tinned Cherries, drained and cut in half.
• 1 tbsp Kirsch.
For the decoration:
• ¾ cup + 1 tbsp (200ml/6½ fl oz) Double/Heavy Cream.
• 1 tbsp Dark Chocolate grated.
• Spare liquid from Cherry Jar.
• 12 Fresh Cherries.
• Edible Gold Glitter, optional.
METHOD
For the biscuit base:
1. Using a food processor blitz the biscuits into crumbs. Alternatively, place the biscuits in a bowl and use the bottom of a glass to break them up.
2. Now add the melted butter and mix it together.
3. Divide the biscuit mixture between the 12 cupcake moulds and press the biscuit crumb down with a spoon.
4. Line a cupcake tin with paper liners. Alternatively, I use a cupcake tray with removable bottoms.
For the cheesecake filling:
1. Break the chocolate up into small pieces, place in a heat-proof bowl and melt over a pan of simmering water or microwave in short bursts until fully melted.
2. Place the mascarpone and sieved icing sugar in a bowl and mix until smooth.
3. Add the cooled melted chocolate and mix until fully combined.
4. Pour in the double cream and whip until thick. Be careful not to over mix or the mixture will split. You may also whip the cream separately in another bowl to stiff peaks and gently fold through the mixture.
5. Fold in the drained cherries and kirsch. Add an extra tablespoon of kirsch if you like.
6. Divide the mixture between the 12 cupcake moulds/cupcake cases and smooth over with a spoon.
7. Place in the fridge for at least 7 hours but preferably overnight.
8. Place in the freezer for 1-2 hours as this will make removing them from the tin and cupcake liners easier.
9. Allow it to defrost 30 minutes before serving.
For the decoration:
1. Whip the cream until it forms soft peaks.
2. Add the liquid from the cherries to a saucepan and bring it to a boil, continue to boil for a few minutes until the liquid has reduced and syrup is thicker. If you're using the liquid from canned cherries you may need to thicken it with some extra sugar.
3. NOTE: The syrup will be extremely hot so allow it to cool.
4. Place the cream in a piping bag with your favourite tip and pipe cream swirls on each cheesecake.
5. Sprinkle some grated dark chocolate on top and drizzle with the cooled cherry syrup.
6. Add a fresh cherry to the centre and if you have edible gold glitter spray a little on the cherry.
7. Keep refrigerated until ready to serve, this helps them to keep their shape.
8. Serve with cream/ice cream (or both).
9. Mmm Scrummy!!!
STORAGE:
• This will keep in the fridge for up to 3 days.
• This will keep in the freezer for up to 3 months.
Super Easy No-Bake Cheesecake (No Egg, No Gelatine, No Condensed milk)
This no-bake vanilla cheesecake is with smooth creamy filling, perfectly combined with a biscuits base that has a slight salty touch to it. Great combo! Super easy and doesn't require gelatine. Do try!
Prep time: 15 minutes
Refrigerate: 8 hours
Total time: 8 hours 15 minutes
Servings: 8 portions
---------------------------------- RECIPE ------------------------------------
✨Ingredients✨
***For the Crust***
125g (4 oz) cookies crumbs (Leibniz Butterkeks, Oreo, digestive bisquits etc.)
1/4 cup (50g) butter, melted
***For the Cheese filling***
1+1/3 cups (300 g) Full fat Cream cheese, room temperature
5.3 oz (150g) white chocolate
3/4 cup (200ml) Heavy cream
1 teaspoon Vanilla extract
????????Instructions
✅Line the sides and the bottom of 7-inch (18 cm) springform pan.
✅To make the crust: crush cookies into fine crumbs (using a food processor or a Ziploc bag). Add melted butter and mix until combined. Press into bottom of 7-inch (18 cm) springform pan. Refrigerate while making the filling.
✅Melt a white chocolate over the water bath. Allow to cool down slightly.
✅Add cream cheese and vanilla mix until everything is combined and smooth and there are no lumps in the mixture.
✅In a separate bowl whip heavy cream to medium peaks. Gradually fold into the cheesecake mixture.
✅Pour the filling into the pan.
❄️Refrigerate overnight
✅Decorate the top of the cake with cookies crumbs or with fresh fruits if desired
**Storage:**
✅Store in the fridge up to 3 days or freezer up to 1 month
❗️Measurements Note: All recipes have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!
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