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 RECIPE | cheesecake recipes | no bake recipes | AUSSIE GIRL CAN COOK
awesome little no bake cheesecake for Christmas. wow your family with this tasty little number. its a bit of work but so worth it. written recipe below.
250g plain chocolate biscuits crushed
125g butter melted
250g cream cheese at room temp
3/4 cup caster sugar
1 table sp lemon juice
300ml thickened cream beaten
1/2 cup boiling water and 3 tea sp powdered gelatine
425g can pitted black cherries in syrup keep 3/4 cup syrup for top drain the rest
topping
3/4 cup syrup
1 table sp caster sugar
1 table sp corn flour
1 table sp rum
should be made the day before and make sure when your serving you tell everyone there is a seed in the chocolate coated cherries.
store in fridge carefully covered should last at least 3 days
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Black Forest Cheesecake | ncvisuals
Black Forest Cheesecake from NC Visuals is a video which teaches you how to make this delicious cake.
Directed and edited by Nacho Castillo
Music : EMBRZ-Lights
Camera : Canon 1200d
Lense : 18-55mm 3.5-5.6 IS II
Software:
Final Cut Pro X for the editing
Photoshop for the intro logo
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Black Forest Cheesecake Mousse Dome with Shiny Mirror Glaze Entremet by Cupcake Savvy's Kitchen
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Black Forest Cheesecake Mousse Dome with Shiny Mirror Glaze! A very easy and stunning dessert to make which will surely WOW your guests. Also known as Entremet, this beautiful dessert consist of a chewy dense Chocolate Brownie Base topped with a luscious Black Forest flavored Cheesecake Mousse Dome topped off with a pretty shiny Mirror Glaze which is surprisingly easy to make. Enjoy!
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INGREDIENTS:
CHOCOLATE BROWNIE BASE
120g Unsalted Butter
3 Large Eggs
170g Dark Chocolate
3 Tablespoons Cocoa Powder
1 Cup Granulated Sugar
1 Teaspoon Vanilla Extract
1 Cup All Purpose Flour
1/4 Teaspoon Baking Powder
CHEESECAKE FILLING
250g Softened Cream Cheese
1/2 Cup Caster Sugar
300ml Thickened/Whipping Cream
1 Tablespoon Gelatine
3 Tablespoons Hot Water
100g Dark Melted Chocolate
2 Tablespoons Cherry Syrup from bottled Cherries
Cherries
MIRROR GLAZE
50mL Water
70g Condensed Milk
100g Glucose Syrup
100g White Chocolate
100g Caster Sugar
2 Teaspoons Gelatine bloomed in 60mL cold water
White Gel Colour
AmeriColor Violet Gel Colour
AmeriColor Super Red Gel Colour
GARNISH
Melted white chocolate for topper
Edible Pearls
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Violet Gel Color:
Super Red Gel Color:
White Candy Melts:
Vanilla Extract:
Baking Powder:
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Caster Sugar:
Gelatine:
Bottled Cherries:
Condensed Milk (Similar):
Glucose Syrup:
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Life of Riley by Kevin MacLeod is licensed under a Creative Commons Attribution license
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Black forest cheese cake Foret noir cheesecake 黑森林芝士蛋糕
Black forest cheesecake Foret noir cheesecake 黑森林芝士蛋糕 chesse cake
Cream Cheese Flavored Black Forest Cake
Gâteau Forêt Noire Aromatisé Au Fromage Crémeux
奶油芝士口味的黑森林蛋糕
chocolate chiffon cake ingredients
(15cm diameter mould)
egg 4
sugar(for yolk) 16g
milk 40g
vegetable oil 40g
cake flour 52g
cacao powder 20g
lemon juice 2g
sugar(for egg white) 48g(16+16+16)
150℃ bake 50min
cheese cream part ingredients
(15cm diameter mould)
cold water 25g
gelatine powder 5g
cream cheese 200g
sugar 80g
natural yogurt 100g
lemon juice 5g
kirsch wasser 5g
whipping cream 200g
some cherry with alcohol
first part refrigerate 20min
whole cake refrigerate 3h
巧克力戚风蛋糕材料及用量
(六英寸蛋糕模具)
鸡蛋 4个
白砂糖(蛋黄用)16克
牛奶 40克
植物油 40克
低筋面粉52克
可可粉 20克
柠檬汁 2克
白砂糖(蛋白用)48克(16+16+16)
150℃烤50分钟
芝士层材料及用量
(六英寸慕斯圈)
冰水 25克
吉利丁粉 5克
奶油奶酪 200克
白砂糖 80克
酸奶(无糖) 100克
柠檬汁 5克
樱桃白兰地 5克
淡奶油 200克
酒渍樱桃 若干
第一层先冷藏20分钟
整个做完冷藏3个小时
gâteau mousseline
ingredients
(15cm diametre moule)
oeuf 4
sucre(pour jaune d’oeuf)16g
lait 40g
huile végétable 40g
farine T45 52g
poudre de cacao 20g
jus de citron 2g
sucre(pour blanc d’oeuf)48g(16+16+16)
150℃ au four 50min
part de crème de fromage ingredients
(15cm diametre moule)
eau fraîche 25g
poudre de gélatine 5g
fromage à la crème 200g
sucre 80g
yaourt naturel 100g
jus de citron 5g
kirsch wasser 5g
crème liquide 200g
des cerise à l’alcool
première partie réfrigérer 20min
gateau entier réfrigérer 3h
How to make Blackforest Cheesecake
After a busy day with my bubba, I love nothing but baking a delicious desert and with very little time to spare, this is a easy and simple way to make a blackforest cheesecake.
For the base:
24 x oreo biscuits
4 tablespoon of unsalted butter
1 tablespoon of sugar
For the cream cheese:
230 grams cream cheese
1 and 1/4 cup sugar
1/4 cup cocoa powder
2 teaspoon of pure vanilla extract
4 eggs
200 grams 70% dark chocolate
For the topping:
Cherry pie topping
Whipped cream