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
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.
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