Black Forest Cheesecake Delight

Here's a tip for slicing cheesecake. Use a length of dental floss to cut through the cake. You can also use a long knife. Dip it into hot water for a few seconds, then cut straight down.

Black Forest Cheesecake

1 c. chocolate water crumbs (crushed Oreos work here)
3 Tb. melted butter

2 8 oz. pkgs. cream cheese (16 oz. total), softened
2/3 c. sugar
2 eggs
1 c. chocolate chips, melted or 6 oz. semisweet chocolate, melted
1/4 tsp. almond extract

21 oz. can cherry pie filling
Cool Whip or sweetened whipped cream

Combine cookie crumbs and butter; press onto bottom of 9" springform pan. Bake at 350 for 10 minutes. Combine cream cheese and sugar until well blended. Add eggs, one at a time, and mix well. Blend in melted chocolate and extract. Pour over crust. Bake at 350 for 45 to 55 minutes. Loosen cake from rim of the pan, but cool completely before removing rim of pan. Chill. Just before serving top with cherry pie filling and whipped cream.

Tip: So how do you know when your cheesecake is done? There are several ways to check. One is to insert a knife in the center. If just a few crumbs cling to the knife, then it is done. This is fine if you are going to top the cake with sour cream or something else, but if you want the top to be nice and even, you may not want to use this method. Another way is to jiggle the pan. The very center should still be a little jiggly, about the size of a quarter. If the jiggly area is larger than that, it needs to cook a few minutes longer. 

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