8 oz Bittersweet chocolate
2 lb Cream cheese; cut into cubes
1 1/2 c Granulated sugar
3 Whole eggs
2 Eggs; separated
1/4 c Creme de cacao
1 ts Pure vanilla extract
CHERRY COMPOTE
2 tb Unsalted butter
5 c Fresh cherries; pitted
3/4 c Granulated sugar
1/2 c Brandy
1/2 ts Pure vanilla extract
1 ts Ground cinnamon
1 c Heavy whipping cream;
-whipped to soft
; peaks
Mint sprigs; for garnish
To prepare the cheesecake, preheat the oven to 350. Butter the bottom of a
10-inch springform pan. Melt the chocolate in the top of a double boiler
set over a pan of gently simmering water.
Put the cream cheese in the bowl of a food processor and process to soften.
Stop the machine and scrape down the sides of the bowl. Add the sugar and
process again until the cream cheese is very smooth. With the machine
running, add the melted chocolate through the feeder tube. Again, scrape
down the sides of the bowl and add the whole eggs and 2 yolks. Process to
mix. Add the creme de cacao and vanilla and process to mix. Pour the batter
into a bowl. Whip the egg whites until 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 until the cake appears set when you gently
jiggle the pan. Remove the cake from the oven, let it cool for 10 minutes,
and then put it in the refrigerator to chill for 2 hours.
To prepare the compote, heat the butter in a medium saute pan over high
heat. When the butter is bubbling, add the cherries, toss with the butter,
and saute for 2 to 3 minutes. Remove the pan from the heat and add the
brandy. Return the pan to the heat and add the vanilla and cinnamon. Cook
the cherries over high heat until they are tender, about 5 minutes.
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.
Yields
12 servings