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
Black Forest Cheesecake | Josephood 7 | feat. zien910208
black forest cheesecake
Ingredients:
For the base:
biscuit 250 g
white chocolate 50 g
For the cake:
cream cheese 700 g
sugar 210 g
eggs * 4
egg yolk *1
cake flour 20 g
cream 50 ml
vanilla extract 1 teaspoon
canned cherries/cherry filling 200 g
For chocolate flavor:
dark chocolate 450 g
cream 225 g
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Amazing Black Forest Cheesecake/ Christmas Dessert
BLACK FOREST CHEESECAKE
#blackforest #blackforestcheesecake #desserts
Hi guys, welcome to Marks Irish Kitchen where i make family friendly recipes everyone can enjoy. Todays video is for an amazing black forest cheesecake. This cheesecake is rich, indulgent, tasty, covered in chocolate, cherry syrup and fresh cream. A combination of a digestive biscuit base,with a cheesecake filling made with chocolate cheesecake and kirsch soaked cherries and drizzled in a kirsch syrup. Adding a vanilla cheesecake topping instead of whipped cream was us trying something different. Added to that was some of the cherries and grated dark and milk chocolate gives you the most amazing flavours of the black forest gateau without the baking part.
INGREDIENTS
BISCUIT BASE
300g disgestive biscuits
150g unsalted butter
CHEESECAKE FILLING
500g room temperature full-fat cream cheese
100g icing sugar
300ml double cream
100g milk chocolate
100g 85% dark chocolate (use lower strength for less richness)
1 jar black cherries in kirsch( can use dark cherries and soak overnight in kirsch)
DECORATION
100g room temperature full fat cream cheese
250 mls double cream
2 tbsp icing sugar
1 tsp vanilla extract
White and dark chocolate grated
Spare liquid from the cherries
Glace Morella cherries
METHOD
For the base
Melt the butter over a med heat until smooth
Blitz the biscuits in a food processor to a fine crumb and add the melted butter. Pulse a few times until it is well combined.
Tip into a buttered 8in/20cm deep springform pan and press down firmly. Chill in the fridge( minimum 2 hours) while you make the rest or overnight if possible.
FOR THE FILLING
Drain the cherries from the kirsch liquid and separate the two. Put the kirsch liquid in the fridge to keep cool.
In a separate bowl, melt the two chocolates together over a pan of gently simmering water until melted. Leave to cool slightly.
With an electric mixer, whisk the cream cheese and icing sugar until combined. Add the slightly cooled melted chocolate and whisk until smooth.
Pour in the double cream and continue to whip the cheesecake until it starts to thicken and resembles a mousse.
Once done add the drained cherries to the mixture and fold together.
Whip the cream, sugar and vanilla slightly before adding the cream cheese then whip until stiff.
Remove the cheesecake from the tin and pipe the fresh cream/cream cheese mixture on top of the cheesecake.
In a pan boil the kirsch liquid until it thicken to a syrup consistency and allow to cool. Add the cherries back into the cooled syrup
Drizzle the cooled liquid over the cheesecake and top with the cherries and some grated chocolate.
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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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Black Forest Dessert Cups. No bake delicious dessert. Easy and Yummy!
This super delicious and easy to make black forest will be eaten in seconds! The divine combination of dark chocolate brownies, vanilla cream and Morello or sour jam will make everyone ask for more! Very simple with only 5 ingredients, ready in no time.
This great cup dessert idea is perfect for parties or for when you don't have time to make a cake.
Only few simple ingredients and this amazing dessert is ready to eat straight away!
Can be stored in the fridge for up to 3 days.
RECIPE: (makes 5 x 165ml / 6 oz cups)
Cups from
200g chocolate brownies
250g (1 cup) Mascarpone or cream cheese
250ml (1 cup) whipping cream
2 tbsp sugar
1 tsp vanilla extract (optional)
150g (1/2 cup) Morello or sour cherry jam
Enjoy ????
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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
Chocolate Cherry Black Forest Cheesecake Recipe | with Whipped Cream & Cherry Pie Filling
CLICK BELOW FOR RECIPE! ????????????
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