Monday, April 27, 2009

Black Forest Cheesecake

After months of deliberation, I finally joined the Daring Kitchen last month. Daring Kitchen has two main groups, the Daring Cooks and the Daring Bakers. Obviously, I chose to join the latter. Daring Bakers is a group of committed bakers that take on a new baking challenge every month, then on an assigned day that is today, post and write about their experience while preparing the assigned dish. How much fun is that!

The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey's Infamous Cheesecake as the challenge.

I love making cheesecake and I am thrilled that Jenny chose cheesecake as this month’s challenge. But the recipe is more or less the same with my lemon cheesecake recipe and I wanted to make something more challenging. Since Jenny gave us full reign on the cheesecake variation, I modified the recipe to make Black Forest cheesecake.

This cheesecake is a two-layer cheesecake. The cheesecake making process has four stages namely, (1) making the crust, (2) making the chocolate filling, (3) making the vanilla filling and (4) making the cherry syrup topping. Here's the photo of the layers upclose:-


Black Forest Cheesecake


Ingredients:-

Crust:
1 1/3 cups crushed chocolate biscuits
1/4 cup butter, melted
1 tbps cocoa
Chocolate Cheese filling:
1 package of cream cheese, room temperature
1/4 cup brown sugar
1 large egg
1/2 cup heavy cream
1/2 cup chocolate, chopped and melted

Vanilla Cheese filling:
1 package of cream cheese, room temperature
1/3 cup white sugar
1 large egg
1/2 cup heavy cream
1 tbsp. vanilla extract 1/2 cup pitted black cherries, rinsed and pat dry

Topping:
3/4 cup black cherry syrup
1 tbsp corn flour
1 tbsp white sugar

Note: Blend the remaining black cherries with the syrup until it forms smooth thick syrup.

Directions:

1. Preheat oven to 180C. Begin to boil a large pot of water for the water bath.


2. Mix together the crust ingredients and press into the pan. Press the crust into the bottom. Put crust into the fridge.

Chocolate Cheese Filling:

3. Combine cream cheese and sugar in the bowl and cream together until smooth. Then add egg.
4. Add in the melted chocolate and stir until smooth.

5. Add heavy cream and stir until smooth and creamy.

6. Pour the chocolate batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Put in the fridge to let it set.

Vanilla cheese filling:

7. Combine the remaining cream cheese and sugar in the bowl and cream together until smooth. Then add egg.

8. Mix in vanilla essence and heavy cream and stir until smooth and creamy. Add in the black cherries.

Now, to finish off the cake:

9. Remove the cheesecake tin from the fridge. Pour the vanilla batter slowly onto the chocolate batter.

Note: The chocolate batter is denser than the vanilla batter. And since I’ve already put the chocolate batter in the fridge to set, the vanilla batter will not seep into the chocolate batter and will form a nice and neat two-layer cheesecake.
10. Place the cheesecake tin into a larger pan and cover bottom of the pan securely with foil before adding water. Pour boiling water into the larger pan until halfway up the side of the cheesecake pan.

11. Bake 55 minutes, until it is almost done. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won't crack on the top.

12. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, about 1/2 hour.

13. While waiting for the cake to cool, mix the cherry syrup, corn flour and sugar in a pan and stir over medium heat until sugar is dissolved. Let it to simmer a little bit until the syrup is thick. Let cool for a while.


14. Once the syrup is cool, spread the syrup onto the cake evenly. Then cover and put in the fridge to chill overnight.

1 comment:

Jenny said...

Sounds delicious. I love the technique of chilling one layer to keep them nice and even. Thanks for being a part of the April Daring Bakers Challenge!

Jenny of JennyBakes