Wednesday, February 11, 2015

Sassy Sweets: Black Forest Cheesecake

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It's hard to pass up a blog post about Valentine's Day and so if you've been hanging around hoping for a new blog post...here it is!  Valentine's Day has always been a favorite holiday of mine.  Even when I was single, I was sure to show the love I had to everyone in my life that I cherished.  Love comes in many ways.  This year, John and I will be celebrating our Valentine's Day filled with sister M's love for her husband to be.  That's right, in just a few days the baby of the family will be a beautiful bride!  Valentine's Day is an amazing day to get married - I get to spend the day with EVERYONE I love.

But because that prohibits John and I from our own little lovefest, we've been taking the last few weekends to do nice things for each other (although we could give each other the gift of a clean house...why haven't we done THAT yet).  It started when I had a surprise work trip to London and John joined me.  I went shopping in the food store (as I am wont to do) and came home with 4-6 tins of preserves.  Two of them were "morello cherry preserves" with tiny little cherries all in it!

So, when we got home and started to continue the Valentine's Day theme of this month, I tried to put them to good use.  And that included making this cake.  Yes, I am on the never ending bridesmaids diet but hey, it will be over in 3 days.  The end is near!  Surely I can't put on that much weight between then and now right?!
Black Forest Cheesecake
Serves: 8-12
Crust:
24 Oreo cookies
2 tablespoons butter

Cheesecake:
10 ounces dark chocolate chips
32 ounces cream cheese
1 1/4 cups sugar
1/4 cup unsweetened cocoa powder
4 eggs
1/2 cup + 2 tablespoons cherry liqueur, separated
4 cups cherry preserves, separated

Crust:  Preheat the oven to 350 degrees F.  Make the crust by crushing oreos in the food processor until crumbs.  Add the melted butter and mix until the mixture is well-combined.  Pour into a 9-inch springform pan and using your hands, evenly spread the mixture onto the bottom of the pan and up the sides, making sure there are no cracks or breaks in the oreo crust.  Bake for 7-8 minutes, until crust is firm.  Set aside.

Cheesecake:  Add the chocolate chips to a microwave safe bowl.  Microwave at 1 minute intervals on 50% power, stirring in between.  It should take between 2-3 minutes for the chips to be smooth.  Set aside.  Meanwhile, in a separate bowl, cream together cream cheese and sugar until light and fluffy.  Add in cocoa powder and mix until well combined.  Add the eggs, one at a time, beating well after each addition.  Then, add cherry liqueur and 2 cups of the cherry preserves; lightly fold into the mixture, until evenly distributed.

Pour the batter over the crust and bake 45-50 minutes until the mixture is set in the middle.  Let cool and refrigerate until ready to serve.  When ready to serve, combine 2 tablespoons cherry liqueur and remaining 2 cups cherry preserves.  Serve each slice with 1 tablespoon full of the mixture over the top.

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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