Have you ever heard of a Black Forest Cheese Cake; if so do you have the recipe?!
1 1/2 c chocolate wafer crumbs
1 package cream cheese (250 g), softened
1/4 c melted margarine
1/3 c granulated sugar
2 pouches Knox unflavoured gelatine
1 c dairy sour cream
3/4 c cold water
1 container whipping cream (250 mL)
1 can cherry pie filling (19 oz)
1/4 c almond liqueur (such as Amaretto, divided)
chocolate curls
In a small bowl, combine wafer crumbs and margarine. Press into bottom of a 9-inch springform pan.
In a small saucepan, add gelatine to water. Stir over low heat
until gelatine is completely dissolved. Add 1/4 c of the gelatine mixture to the cherry pie filling and stir in 2 t of liqueur. Pour cherry mixture over the crust; refrigerate until set, about 30 mins. Meanwhile, whip the whipping cream and set aside.
In a large bowl, beat the cream cheese and sugar until light &
fluffy; then stir in the sour cream. Add remaining gelatine mixture and remaining liqueur. Fold in whipped cream and spread mixture over cherry base. Refrigerate until set, about 3 - 4 hours or overnight. Remove side of pan and garnish with chocolate curls if desired.
nfd
Answers: BLACK FOREST CHEESECAKE
1 1/2 c chocolate wafer crumbs
1 package cream cheese (250 g), softened
1/4 c melted margarine
1/3 c granulated sugar
2 pouches Knox unflavoured gelatine
1 c dairy sour cream
3/4 c cold water
1 container whipping cream (250 mL)
1 can cherry pie filling (19 oz)
1/4 c almond liqueur (such as Amaretto, divided)
chocolate curls
In a small bowl, combine wafer crumbs and margarine. Press into bottom of a 9-inch springform pan.
In a small saucepan, add gelatine to water. Stir over low heat
until gelatine is completely dissolved. Add 1/4 c of the gelatine mixture to the cherry pie filling and stir in 2 t of liqueur. Pour cherry mixture over the crust; refrigerate until set, about 30 mins. Meanwhile, whip the whipping cream and set aside.
In a large bowl, beat the cream cheese and sugar until light &
fluffy; then stir in the sour cream. Add remaining gelatine mixture and remaining liqueur. Fold in whipped cream and spread mixture over cherry base. Refrigerate until set, about 3 - 4 hours or overnight. Remove side of pan and garnish with chocolate curls if desired.
nfd
BLACK FOREST CHEESE CAKE
3 tbsp. melted butter
1 c. chocolate wafer crumbs (about 20)
4 (8 oz.) pkgs. cream cheese
1 1/3 c. sugar
1/4 c. flour
1 tbsp. cherry flavored brandy
1 tsp. vanilla
6 eggs
1 (10 oz.) jar maraschino cherries, drained & chopped, reserve juice
3/4 c. semi-sweet chocolate morsels, melted
1 c. sour cream
2 tbsp. sugar
Chocolate curls (opt.)
Blend together melted butter and crumbs thoroughly. Press crumb mixture firmly onto bottom of lightly greased 9"x13" springform pan. Set aside.
In large bowl beat together softened cheese, sugar, flour, brandy and vanilla until fluffy. Add eggs, 1 at a time, beating well. Pour 1/3 of batter into small bowl. Beat drained, chopped cherries into rest of batter; set aside. Blend melted chocolate into pan. Spread with all of chocolate batter and top with rest of cherry batter. Gently swirl through batter with thin spatula to marble.
(*-*)
Go to tasteofhome.com and type black forest cheesecake in the search. Three recipes came up. I subscribe to this magazine and look forward to every issue that comes in the mail. It doesn't cost anything to go to their website.
Black Forest Cheesecake
Crust:
1 1/2 cups graham cracker crumbs
1/4 cup butter, melted
1/4 cup granulated sugar
1/4 cup unsweetened cocoa powder
Filling:
3 (8-ounce) packages cream cheese, softened
1 1/2 cups granulated sugar
4 large eggs, at room temperature
1/4 cup amaretto liqueur
1/4 cup maraschino cherry juice
Topping:
4 ounces (2/3 cup) semisweet chocolate, melted
1/2 cup sour cream
Preheat oven to 325*F (160*C).
Combine graham cracker crumbs, sugar, cocoa powder and butter. Mix well. Press into bottom and 1-inch up the sides of a 9-inch springform pan. Set aside.
With an electric mixer on medium speed, beat cream cheese until fluffy. Gradually add sugar, mixing well. Add eggs, one at a time, beating well after each addition. Stir in amaretto and cherry juice until well blended.
Pour filling into crust. Bake 1 hour. Turn oven off, and let stand in oven with door ajar at least 1 hour. Remove from oven to wire rack. Cool about 1 hour, or until room temperature.
Combine melted chocolate and sour cream. Spread evenly over top of cooled cheesecake. Chill overnight. Garnish with whipped cream and maraschino cherries.
Makes 12 servings.
There u go!!!!!!!!
Black Forest Cheesecake Delight
Instructions:
-------------------------------FOR THE CRUST-------------------------------
1 c Chocolate wafer crumbs
3 tb Parkay margarine [melted]
------------------------------FOR THE FILLING------------------------------
16 oz Philadelphia Brand Cream
-Cheese [softened]
2/3 c Sugar
2 lg Eggs
6 oz Chocolate chips [melted]
1/4 ts Almond extract
------------------------------FOR THE TOPPING------------------------------
21 oz Cherry pie filling
Frozen whipped topping
>>>> Raspberry pie filling may be substituted for the cherry <<<<
To make the crust...
Combine the crumbs and margarine; and press onto the bottom of a 9"
springform pan... Bake at 350? for 10 min...
To make the filling...
Combine cream cheeseand sugar, mixing at med. with an electric mixer until
blended... Add eggs one at a time mixing well after each addition... Blend
in the chocolate and the extract, and pour over crust...
Bake at 350? for 45 min... Loosen the cake from the rim of pan; cool
before removing... Chill...
Top the cake with the pie filling and the whipped topping just before
serving...