Whip up the remaining ½ cup of cream for the top of the cake, and decorate with cherries and grated chocolate before serving.Move the cheesecake in gentle circular motions to make sure the chocolate covers the cheesecake evenly, then let it set for 10 minutes. Wait for the ganache to cool slightly before pouring it on top of the cooled cheesecake.Then, when it is hot (but not boiling), add the chocolate and keep stirring until it has melted. The best way to do this is to warm the cream in a heatproof bowl in the microwave for 45 seconds to 1 minute. At the end of the refrigeration time, make a ganache using the remaining ½ cup of dark chocolate and ¼ cup of cream. Whisk together the flour, cocoa powder, baking soda, salt, and baking powder.Refrigerate the cheesecake for 6 to 8 hours, or overnight.Gently spoon or pipe the rest of the cheesecake mixture on top, making sure to fully cover the cherry filling, then smooth the top off using a palette knife or the back of a spoon.Scoop the cherry pie kirsch mixture into the center of the Oreo base and spread it out until it meets the cheesecake edges.Using a piping bag filled with roughly ¼ of the chocolate cheesecake mixture, pipe a circle all the way around the edge of the cheesecake base, forming a wall.Keeping the stand mixer running, slowly pour in the melted, cooled chocolate and mix it until well combined.In a stand mixer, whisk together the cream cheese, ¾ cup of whipping cream and vanilla extract until the mixture is well combined and stiff.Once the chocolate is fully melted, set it aside to cool. Make sure to regularly check and stir the chocolate every 15 to 20 seconds so that it doesn't burn. Combine 1 cup of dark chocolate and all the milk chocolate together in a heatproof bowl, then melt using a microwave.Put this in the fridge to harden while making the cheesecake mixture. Place in the freezer as you make the filling. Press the mixture into the bottom and up the sides (about ½ way) of the springform pan. Pulse the cookies (wafers and filling) in a food processor until theyre fine crumbs. Pour the crumbs into a 7-inch cake pan and, using the back of a spoon, press the crumbs down to form the cheesecake base. Lightly spray a 9-inch springform pan with non-stick cooking spray.In a clean bowl, mix the melted butter with the Oreo crumbs until well combined.In a bowl, combine together the cherry pie filling and the kirsch, allowing the flavor of the kirsch to soak into the cherries as you make the rest of the cheesecake components.(Can be prepared 2 hours ahead and refrigerated.) Let stand at room temperature for 15 minutes before serving. Beat remaining 1 cup cream with 2 tablespoons sugar and kirsch to peaks. Remove foil, paper towels and pan sides from cake. Top pan with paper towels and cover tightly with foil. Add eggs one at a time and beat until you get a smooth and lump-free. Microwave on HIGH (100) power for 30 seconds knead. Place remaining 3 tablespoons morsels in small, heavy-duty plastic bag. Bake until outer 2 inches of cake are firm but center still moves slightly, about 1¼ hours (top may crack). Beat the cream cheese, powdered sugar and vanilla together on medium speed of the mixer. Cover top of cheesecake with cherry topping. Beat in chocolate mixture, then remaining 10 tablespoons cherry liquid and vanilla. Beat in eggs 1 at a time until just combined. Cool 10 minutes.īeat cream cheese with ¾ cup sugar until smooth. Heat 1½ cups cream with chocolate in heavy medium saucepan over low heat until chocolate melts, stirring constantly. Refrigerate crust for at least 30 minutes. Press crumbs into bottom of pan and up sides to ¾ inch from top there should be no cracks. Cut in butter until mixture begins to gather together, using on/off turns. Finely crush cookies in processor, using on/off turns. Boil until syrup is thickened and mixture resembles preserves, about 6 minutes. Pour 6 tablespoons into heavy 8-inch skillet (reserve remaining liquid for filling). Add enough Morello cherry syrup to cherry liquid to measure 1 cup. Thoroughly drain cherries in strainer set over medium bowl, shaking occasionally, at least two hours. Soak undrained cherries and kirsch in small bowl 6 hours.
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