This is a print preview of "Dark Chocolate Cheesecake With Warm Cherry Compote" recipe.

Dark Chocolate Cheesecake With Warm Cherry Compote Recipe
by Global Cookbook

Dark Chocolate Cheesecake With Warm Cherry Compote
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  Servings: 12

Ingredients

  • 8 ounce Bittersweet chocolate
  • 2 lb Cream cheese, cut into cubes
  • 1 1/2 c. Granulated sugar
  • 3 whl Large eggs
  • 2 x Large eggs, separated
  • 1/4 c. Creme de cacao
  • 1 tsp Pure vanilla extract
  • 2 Tbsp. Unsalted butter
  • 5 c. Fresh cherries, pitted
  • 3/4 c. Granulated sugar
  • 1/2 c. Brandy
  • 1/2 tsp Pure vanilla extract
  • 1 tsp Grnd cinnamon
  • 1 c. Heavy whipping cream, whipped to soft peaks Mint sprigs, for garnish

Directions

  1. To prepare the cheesecake, preheat the oven to 350 . Butter the bottom of a 10-inch springform pan. Heat the chocolate in the top of a double boiler set over a pan of gently simmering water.
  2. Put the cream cheese in the bowl of a food processor and process to soften.
  3. Stop the machine and scrape down the sides of the bowl. Add in the sugar and process again till the cream cheese is very smooth. With the machine running, add in the melted chocolate through the feeder tube. Again, scrape down the sides of the bowl and add in the whole Large eggs and 2 yolks. Process to mix. Add in the creme de cacao and vanilla and process to mix. Pour the batter into a bowl. Whip the egg whites till soft peaks form. Fold the egg whites into the batter in the bowl. Transfer the batter to the prepared pan and bake in the oven for 1 hour, or possibly till the cake appears set when you gently jiggle the pan. Remove the cake from the oven, let it cold for 10 min, and then put it in the refrigerator to refrigeratefor 2 hrs.
  4. To prepare the compote, heat the butter in a medium saute/fry pan over high heat. When the butter is bubbling, add in the cherries, toss with the butter, and saute/fry for 2 to 3 min. Remove the pan from the heat and add in the brandy. Return the pan to the heat and add in the vanilla and cinnamon. Cook the cherries over high heat till they are tender, about 5 min.
  5. Whip the cream to soft peaks. Cut the cheesecake into slices. Spoon some of the cherry compote over each piece, garnish with several mint leaves, and serve.