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Barb's Black Forest Cheesecake Recipe

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This recipe for Barb's Black Forest Cheesecake, by , is from The Manson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Barb Schaibly
Added: Tuesday, November 11, 2008


1 1/4 cups graham cracker crumbs
1/4 cup granulated sugar
1 teaspoon vanilla extract
4 tablespoons (1/2 stick) butter, softened

3 (8-oz) packages cream cheese, softened
1 1/2 cups granulated sugar
4 eggs
1/3 cup cherry kirsch or other cherry flavored liqueur

6 (1-oz) squares semi-sweet chocolate
1/2 cup sour cream
whipped cream (optional)
Maraschino cherries with stems (optional)

For Crust: In a small mixing bowl, combine the graham cracker crumbs, sugar, vanilla, and butter. Blend well with fingers, fork, or pastry blender. Press or pat the mixture onto the bottom of a well-buttered 9 1/2 inch springform pan. Chill in the freezer or refrigerator for about 30 minutes.

For Filling:
Beat cream cheese at low speed until light and fluffy; gradually add sugar, mixing well. Add eggs, one at a time, beating well after each addition. Stir in Kirsch and mix until blended. Pour in prepared pan. Bake at 350 for 1 hour. Cool to room temperature on a wire rack.

For Topping:
Place chocolate in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Cool slightly. Stir in sour cream. Spread chocolate mixture evenly over top of cheesecake (cooled to room temperature). Chill thoroughly. Garnish with whipped cream and cherries (if desired).

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