Black Forest Chocolate Cheesecake Food

BLACK FOREST CHEESECAKES

Steps:

• Preheat oven to 325 degrees F (160 degrees C). Line muffin cups with paper or foil muffin liners.
• Remove cookie top from each sandwich cookie; crush and set aside. Place cream-topped cookies in lined muffin cups, cream side up.
• Beat cream cheese, sugar, baking cocoa, and vanilla extract with an electric mixer in a large bowl until fluffy. Mix in eggs until blended. Fill prepared muffin cups 3/4 full; sprinkle 1/4 cup reserved cookie crumbs over top. Discard remaining crumbs or save for another use.
• Bake in preheated oven until set, 20 to 25 minutes. Cool completely; cover and refrigerate for at least 2 hours.
• Top each cheesecake with 2 tablespoons pie filling and a dollop of whipped topping just before serving.

BLACK FOREST CHEESECAKE

Steps:

• In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Fold in whipped topping. Spread half the mixture evenly into crust. Fold cocoa and confectioners' sugar into remaining whipped topping mixture; carefully spread over cream cheese layer. Refrigerate at least 4 hours. , Cut into pieces; top each piece with cherry pie filling.

THE ULTIMATE BLACK FOREST CHEESECAKE

Steps:

• For the crust: Combine ingredients and press into an ungreased 10 inch springform pan.
• Chill.
• For the filling: Beat cream cheese and sugar in a large bowl for 5 minutes.
• Mix in cocoa.
• Beat in eggs one at a time.
• Beat for 5 minutes more.
• Slowly add whipping cream and vanilla and beat again until well blended.
• Fold in cherries.
• Pour over cooled crust.
• Bake in 325°F oven for 75 minutes or until center is almost set.
• Run paring knife around edges to allow cake to settle without cracking.
• Cool completely.
• For the topping: Spread cherry pie filling on top of cooled cake.
• Spoon or pipe topping around edges as desired.
• Chill.

BLACK FOREST CHEESECAKE

Steps:

• Mix Crust Mixes, margarine, sugar and water with fork until well blended. Press half of the crumb mixture firmly 1-1/2 inches up side of 9-inch springform pan. Press remaining crumb mixture firmly onto bottom of pan using bottom of a dry measuring cup.
• Microwave 4 squares of the chocolate in small microwavable bowl on HIGH 2 minutes or until almost melted. Stir until chocolate is completely melted; set aside. Pour milk into large bowl of electric mixer. Add Filling Mixes; beat on low speed until well blended. Beat on medium speed 3 minutes. Blend in melted chocolate. (Filling will be thick.) Spoon into crust. Refrigerate at least 1 hour or until firm.
• Melt remaining 2 oz. chocolate as directed on package just before serving. Spoon Cherry Topping onto cheesecake; drizzle with melted chocolate. Refrigerate 5 minutes to harden chocolate. Run small knife or spatula around rim of pan to loosen crust; remove rim of pan. Store leftover cheesecake in refrigerator.

BLACK FOREST

Steps:

• Preheat the oven to 300 degrees F.
• For the pistachio creme brulee: Put the egg yolks in a medium heatproof bowl. In a medium saucepan, combine the heavy cream and sugar and bring to a boil over high heat. At the boil, remove the saucepan from the heat and slowly whisk the hot cream mixture into the egg yolks. Mix the pistachio paste into the hot cream/yolk mixture, blending thoroughly. Strain the mixture.
• Pour the creme brulee mixture into a 9-inch cake pan. Place the cake pan in a large roasting pan or baking dish and carefully pour hot water into the pan around it, halfway up the sides of the cake pan, to make a water bath. Bake until set and no longer liquid in the center, 45 minutes to 1 hour. Check by jiggling the pan very gently; the creme brulee should tremble just slightly. Remove the roasting pan from the oven (but leave the oven on for the cheesecake), remove the cake pan from the water bath, cool the brulee to room temperature and then refrigerate for several hours until cold.
• For the mascarpone cheesecake: In the bowl of a heavy-duty mixer fitted with the paddle attachment, beat the cream cheese and sugar on medium speed until smooth. Add the mascarpone and beat until smooth. Beat in the whole eggs one at a time, scraping down the bowl and beater between additions. Beat in the egg yolks, followed by the vanilla.
• Pour the mixture into a 9-inch cake pan. Place the cake pan in a large roasting pan or baking dish and carefully pour hot water into the pan around it, halfway up the sides of the cake pan, to make a water bath. Bake until the cheesecake is set and no longer liquid in the center, 30 to 45 minutes. Check by jiggling the pan very gently; the cheesecake should tremble just slightly. Turn off the oven and leave the door open. Cool the cheesecake in the oven for about 30 minutes, then refrigerate until firm--preferably overnight.
• For the chocolate tree trunks: Cut the 3-foot wooden dowel into twelve 3-inch lengths. Cut twelve 3-inch squares of aluminum foil. Lay a piece of dowel parallel to one of the edges of a foil square and roll the foil around the dowel. Repeat with the remaining dowels and foil.
• Cut twelve 8-inch squares of plastic wrap. Hold a foil-wrapped dowel by one end. Place the opposite end of the dowel in the center of a square of plastic wrap. Hold the dowel and plastic wrap up so that the plastic drapes over the dowel. Gather the corners of the plastic wrap to enclose the dowel in the plastic. There will be a lot of wrinkles in the plastic. This will give texture to the tree trunks. Twist the ends of the plastic wrap together, or secure the ends of the plastic wrap with tape. Repeat with the remaining dowels and plastic.
• To temper the chocolate, melt 24 ounces of the chocolate in a metal bowl set over a pan of simmering water fitted with a digital or chocolate tempering thermometer. Heat to 115 to 120 degrees F.
• Remove the bowl of chocolate from the heat and add the remaining 8 ounces of chocolate. Stir until all the added chocolate has melted. The temperature of the chocolate should be below 86 degrees F. If not, allow the chocolate to continue to cool, stirring frequently, until it reaches 85 to 86 degrees F.
• Place the bowl of chocolate over the simmering water again and reheat for a few seconds at a time, stirring well, until the temperature has risen to 87 to 91 degrees F. (Do not allow the temperature of the chocolate to exceed 91 degrees F, or you will have to repeat the procedure from the beginning.) Wipe any moisture from the underside of the bowl before proceeding.
• Use a pastry brush to brush a coating of tempered chocolate onto the bottoms and up the sides of each dowel. Stand the dowels upright on a piece of parchment paper or aluminum foil and allow to stand until the chocolate is just set. Apply a second coating of tempered chocolate for added strength. Set aside for 1 to 2 hours, or overnight.
• When ready to unmold, place the chocolate-coated dowels in the refrigerator for 10 to 15 minutes. Undo the plastic wrap and remove the dowel from each. Hold each tree trunk securely in one hand (wear gloves to avoid fingerprints) and carefully remove the plastic wrap from the insides of the tree trunks.
• To assemble: Place the pistachio creme brulee mixture into a disposable pastry bag and snip a small opening. Pipe about a tablespoon of the mixture into the bottom of each hollow tree trunk.
• Use a spoon to scrape off the top skin of the cheesecake and carefully scoop the soft cheesecake center into a disposable pastry bag and snip a medium-sized opening. Pipe the cheesecake mixture on top of the pistachio creme brulee in the hollow tree trunks, filling as full as desired.
• Garnish each with a maraschino cherry and chopped toasted nuts if desired.

BLACK FOREST CHEESECAKE

Steps:

• Preheat an oven to 500 degrees F (260 degrees C). Place a roasting pan filled halfway with water on the bottom rack of the oven. Grease a 10-inch pie pan.
• Heat 1/2 cup chocolate chips and 1/2 cup butter in a microwave in a microwave-safe bowl until melted, about 1 minute. Stir to combine. Stir in the graham cracker crumbs, brown sugar, water, and cinnamon. Press the cracker mix into the bottom and about 1 in h up the sides of the prepared pie pan. Set aside.
• Beat the cream cheese and white sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each egg to blend into the cream cheese mixture before adding the next. Beat in the vanilla with the last egg. Reserve 1/3 of the cream cheese mixture in a bowl. Pour the remaining 2/3 batter into the prepared crust.
• Melt 1/2 cup chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Stir in the reserved cream cheese batter. Pour the chocolate mixture into the pan over the white filling. Run a knife through the filling decoratively to create a marble look. Sprinkle the chopped maraschino cherries on top. Place the pie pan on a baking sheet.
• Bake on the top rack of the preheated oven for 10 minutes, then reduce heat to 200 degrees F (95 degrees C). Continue baking until the edges of the cheesecake have nicely puffed and the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour. Turn the oven off and allow the cheesecake to rest in the oven with the door closed for 1 1/2 hours. Run the tip of a paring knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature for 30 minutes before placing into the refrigerator, and cooling 3 hours.
• Heat the cornstarch and reserved maraschino cherry juice in a saucepan over medium heat. Cook and stir until the sauce has thickened, 5 to 7 minutes. Set aside to cool completely. Pour the cooked sauce over the cheesecake. Sprinkle the halved cherries on top. Melt the remaining 3 tablespoons chocolate chip in a microwave-safe bowl in 15-second intervals, stirring after each melting. Drizzle chocolate over the cheesecake. Refrigerate at least 2 more hours before serving.

PHILADELPHIA BLACK FOREST CHEESECAKE

Steps:

• Heat oven to 325ºF.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix cookie crumbs and butter; press firmly onto bottom of pan. Bake 10 min.
• Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add sour cream and chocolate; mix well. Add eggs, 1 at a time, beating after each just until blended. Pour over crust.
• Bake 40 min. or until center is almost set. Cool. Refrigerate 4 hours. Lift cheesecake from pan, using foil handles. Top with COOL WHIP and pie filling.

BLACK FOREST CHEESECAKE

Steps:

• Combine chocolate wafer crumbs and butter, mixing well; firmly press into bottom and 1 inch up sides of a 9-inch springform pan.
• Beat cream cheese with electric mixer until light and fluffy.
• Gradually add sugar, mixing well.
• Add eggs, one at a time, beating well after each addition.
• Stir in kirsch, and mix until blended.
• Pour into prepared pan.
• Bake at 400 degrees F.
• for 10 minutes and then at 200 degrees F for 1 hour.
• Let cake cool to room temperature in the oven.
• Place chocolate in top of a double boiler; bring water to a boil.
• Reduce heat to low; cook until chocolate melts.
• Cool slightly.
• Stir in sour cream.
• Spread chocolate mixture evenly over top.
• Chill thoroughly.
• Garnish with whipped cream and maraschino cherries with stems, if desired.