Mini Black Forest Cheesecakes

Ah, yes, my mini cheesecake craze continues. Okay, lets just agree I have a tendency for OCD-like behavior. The more I blog the more it becomes apparent to me that there just might be a connection between me and that three letter acronym.

Either way I’ve decided to own it, embrace it and love it. That being said, I’ve have about another dozen of these little mini cheesecakes recipes to work out and many that are getting a little bit crazy in design (more on the latter to come).

For now, this latest one combines one of my favorite cake flavors. And since I wasn’t able to add a frosting layer with cherries tossed in Kirsch, I added the Kirsch to the cherry cheesecake portion. Then I threw a large cherry on top for a fun look.


Ingredients:

Cheesecake:

1/2 cup(s) of boiling water
1 tablespoon of gelatin
1/3 cup(s) of sugar
2 cups of Oreo cookies, crushed
1 1/4 cups of heavy cream
8 ounces of cream cheese
1 tablespoon lemon juice
1/4 teaspoon of salt
1/2 cup(s) of semi-sweet chocolate, melted
1/4 cup(s) cherry reduction sauce*
* Homemade cherry sauce:

1 cup cherries
½ cup water
½ cup sugar
½ cup balsamic vinegar
1 tablespoon lemon juice




Instructions:

Cheesecake:

Mix gelatin and sugar in a bowl; add boiling water and stir until gelatin completely dissolves, about 5 minutes.
Press crushed Oreos to bottom of pan.



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