Friday, October 15, 2010

Cropping Dessert

If you came to my September crop, not only did you get some yummy lasagna, but I also made this Black Forest Cheesecake. YUM! But if you didn't, this is what you missed. It was a little more of a "mousse" then a cheesecake. Maybe that is why I liked it! I am not a cheesecake fan and not a chocolate fan, but this was just right.
I got the recipe out of Best of Taste of Home Magazine.

So, do you want the recipe?

Here it is.
1 1/4 cup Chocolate wafer crumbs (I couldn't find those so I used chocolate graham crackers crumbs)
1/4 cup butter, melted
2 envelopes unflavored gelatin
1/2 cup cold water
1/2 cup boiling water
1 can (21oz) cherry pie filling
1/2 teaspoon almond extract
2 packages (8 oz each) cream cheese, softened
1/3 cup sugar
2 oz semisweet chocolate, melted and cooled
1 teaspoon vanilla extract
1 cup heavy whipping cream, whipped
Maraschino cherries and additional whipped cream and melted chocolate for garnish, optional

Combine crumbs and butter; press into the bottom and up sides of a 9 inch springform pan. Chill for 15 minutes.
Meanwhile, in a small bowl, sprinkle gelatin over cold water; let stand until gelatin is moistened. Add the boiling water and stir constantly until gelatin is completely dissolved. Combine 1/3 cup gelatin with pie filling and almond extract; pour into crust and chill until set. In a large bowl, beat the cream cheese and sugar until smooth. Beat in melted chocolate. Add extract and remaining gelatin. Fold in whipped cream; spread over cherry layer. Chill at least 3 hours.
Remove from pan, If desired, garnish with whipped cream, cherries and chocolate.

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