Black Forest Cherry Cheesecake
This cheesecake is amazingly chocolatey and delicious. It screams out the cherry flavour. Definitely worth the effort.
Yield
16 servingsPrep
15 minCook
55 minReady
8 hrsIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
Cherry topping | |||
2 | cups |
dark sweet pitted cherries
|
* |
¼ | cup |
sugar
|
|
1 | tablespoon |
lemon juice
fresh |
|
2 | tablespoons |
cornstarch
|
|
Crust | |||
1 ⅓ | cups |
graham cracker crumbs
chocolate |
* |
¼ | cup |
sugar
|
|
1 | tablespoon |
butter
or stick margarine, melted |
|
1 | large |
egg whites
|
|
nonstick cooking spray
|
* | ||
Filling | |||
1 | cup |
sour cream, non-fat
|
|
½ | cup |
milk, sweetened condensed
fat free |
|
8 | ounces |
cream cheese (nonfat)
softened |
|
1 ¼ | cups |
sugar
|
|
3 | tablespoons |
cocoa powder
unsweetened |
|
2 | tablespoons |
vanilla extract
|
|
2 | large |
eggs
|
|
½ | cup |
mini chocolate chips
semisweet |
* |
36 |
Bing cherries
dark, pitted and halved |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
Cherry topping: | |||
473 | ml |
dark sweet pitted cherries
|
* |
59 | ml |
sugar
|
|
15 | ml |
lemon juice
fresh |
|
3E+1 | ml |
cornstarch
|
|
Crust: | |||
315 | ml |
graham cracker crumbs
chocolate |
* |
59 | ml |
sugar
|
|
15 | ml |
butter
or stick margarine, melted |
|
1 | large |
egg whites
|
|
1 | x |
nonstick cooking spray
|
* |
Filling: | |||
237 | ml |
sour cream, non-fat
|
|
118 | ml |
milk, sweetened condensed
fat free |
|
231.2 | ml/g |
cream cheese (nonfat)
softened |
|
296 | ml |
sugar
|
|
45 | ml |
cocoa powder
unsweetened |
|
3E+1 | ml |
vanilla extract
|
|
2 | large |
eggs
|
|
118 | ml |
mini chocolate chips
semisweet |
* |
36 | each |
Bing cherries
dark, pitted and halved |
* |
Directions
To prepare the cherry topping:
Place 2 cups cherries in a blender or food processor, and process until smooth.
Combine the puréed cherries, ¼ cup sugar, lemon juice, and cornstarch in a small saucepan.
Bring to a boil, and cook 1 minute, stirring constantly. Pour cherry topping into a bowl; cover and chill.
To prepare the crust:
Preheat oven to 350℉ (180℃) F.
Combine crumbs, ¼ cup sugar, butter, and egg white in a bowl; toss with a fork until well-blended.
Press crumb mixture into the bottom of a 10-inch springform pan coated with cooking spray.
Bake at 350° for 10 minutes; cool on a wire rack. Reduce oven temperature to 300°.
To prepare the filling:
Combine sour cream, milk, and cheeses in a large bowl. Beat at medium speed of a mixer until well-blended. Add 1¼ cups sugar, cocoa, vanilla, and eggs; beat well. Stir in minichips. Pour cheese mixture into prepared pan.
Bake at 300° for 50 minutes or until almost set (center will not be firm, but will set up as it chills).
Turn oven off; cool cheesecake in closed oven 40 minutes. Remove from oven; cool on a wire rack.
Spread cherry topping over cheesecake. Top with cherry halves. Cover and chill 8 hours.