1 lb. frozen
unsweetened cherries, thawed
1/4 c.
Kirsch
In small
bowl, soak the undrained
cherries in the Kirsch for 6
hours. Thoroughly drain
cherries in
strainer set
over medium bowl, shaking
occasionally, for at least 2
hours. Reserve liquid.
Ingredients:
1/4 c. sour
cherry syrup
3 1/2 oz.
chocolate wafer cookies,
finely crushed
3/4 stick of
butter, well chilled and cut
into 1/2” pieces
1 1/2 c.
whipping cream
12 oz.
semisweet chocolate,
coarsely chopped
16 oz. cream
cheese, softened
3/4 c. sugar
4 eggs,
warmed to room temperature
1 tsp.
vanilla
Add enough
cherry syrup to the liquid
drained from the cherries to
measure 1 cup. Pour 6
tablespoons
into heavy 8” skillet,
reserve remaining liquid for
filling. Cut cherries in
half and add
to skillet.
Boil until syrup is
thickened and mixture
resembles cherry preserves,
about 6 minutes.
Generously
butter a 9” springform pan.
Cut butter into the wafer
cookie crumbs until mixture
begins to
hold together. Press mixture
evenly and solidly into
bottom of pan and up sides
to 3/4”
from top.
Refrigerate crust for at
least 30 minutes.
Preheat oven
to 325° F. Heat whipping
cream together with
chocolate in heavy medium
saucepan
over low heat until
chocolate melts, stirring
constantly. Cool 10 minutes.
Beat cream
cheese and sugar together
until smooth. Beat in eggs
one at a time until just
combined.
Beat in chocolate mixture,
then the vanilla and the
remaining cherry liquid
mixture.
Pour into
crust. Bake until outer 2
inches of cake are firm, but
center still moves slightly,
about 1
hour and 15
minutes (top may crack). Let
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.
1 c.
whipping cream, well-chilled
2 Tbsp.
sugar
1 Tbsp.
Kirsch
Chocolate
curls (optional)
Beat first
three ingredients together
until peaks form. 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.