bake - November/December 2020 - 33

BLACK FOREST
cheesecake

Courtesy of Nestle

prep time: 40 minutes

bake time: 70 minutes

Elegant and festive, Black Forest
Cheesecake is the perfect addition
to your holiday dessert buffet. A
rich and chocolaty cream cheese
filling with a layer of chopped
maraschino cherries tops a delicate
chocolate crumb crust. Decorated
with a dazzling layer of cherry
topping and drizzled chocolate,
this prize-winning dessert is perfect
for any celebration.

directions

ingredients
1 cup plus 3 tablespoons
NESTLÉ® TOLL HOUSE® SemiSweet Chocolate Morsels,
divided
1/2 cup (1 stick) butter
2 teaspoons water, divided
1 1/2 teaspoons NESCAFÉ
TASTER'S CHOICE House
Blend 100% Pure Instant Coffee
Granules, divided
1 cup graham cracker crumbs
1/3 cup ﬁrmly packed brown
sugar
1 teaspoon ground cinnamon
5 packages (8 ounces each)
cream cheese, at room
temperature
1 1/4 cups granulated sugar
5 large eggs
1 teaspoon vanilla extract
1 jar (16 ounces) maraschino
cherries, divided, juice reserved
2 teaspoons cornstarch

Preheat oven to 500° F. Set
roasting pan half full of water
on lower rack of oven. Grease
10-inch springform pan.
2. Melt 1/2 cup morsels and
butter in medium, uncovered
microwave-safe bowl on HIGH
(100%) power for 1 minute; STIR.
Morsels may retain some of
their shape. If necessary, microwave at additional 10- to 15second intervals until melted.
Combine 1 teaspoon water and
1/2 teaspoon Nescafé in very
small bowl; stir to dissolve.
Add coffee mixture, graham
cracker crumbs, brown sugar
and cinnamon to chocolate
mixture; mix well. Press on
bottom and 1-inch upside of
prepared pan.
3. Beat cream cheese in large
mixer bowl until light and
ﬂuffy. Add sugar; mix well. Add
eggs, one at a time, beating
well after each addition. Stir in
vanilla extract. Reserve 1/3 cup
batter. Pour remaining batter
into prepared crust.
4. Melt 1/2 cup morsels in uncovered small microwave-safe bowl
on high (100%) power 1 minute;
stir. If necessary, microwave at
additional 10- to 15-second
intervals until melted. Combine
remaining 1 teaspoon water and
remaining 1 teaspoon Nescafé in

serving size: 12

Bake Magazine Digital Special Report 4 | Volume 1 | bakemag.com

very small bowl; stir to dissolve.
Combine melted chocolate,
reserved 1/3 cup cream cheese
mixture and coffee mixture.
Stir until smooth using wire
whisk. Spread mixture on top
of batter. Sprinkle with 1/2 cup
ﬁnely chopped cherries. Gently
swirl with a thin knife. Place
cheesecake on baking sheet.
Bake for 10 minutes. Reduce
temperature to 200° F.; bake
for 1 hour or until knife inserted
in the center comes out with a
creamy coating. Turn off oven
and let cake cool in oven for 1
1/2 hours. Remove cake from
oven. Cool on wire rack for 30
minutes. Refrigerate for 2 to 3
hours or overnight.
Co m b i n e co r n st a rc h a n d
reserved cherry juice in small
saucepan. Cook over medium
heat, stirring frequently, until
thickened. Cool completely. Stir
in remaining cherries.
Remove side of springform pan.
Cover top of cheesecake with
cherry topping. Place remaining
3 tablespoons of morsels in
small, heavy-duty plastic bag.
Microwave on high (100%)
power for 30 seconds; knead.
Microwave at additional 10- to
15-second intervals, kneading
until smooth. Cut small hole
in corner of bag. Squeeze to
drizzle over cherry topping.

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bake - November/December 2020

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