Black Forest Cherry Cheesecake
Source of Recipe
Source: byblowry
List of Ingredients
For Cherry Topping
2 C pitted dark sweet cheries
1/4 C granulated sugar
1 tbsp fresh lemon juicei
2 tsp carnstarch
Crust:
1-1/2 C chocolate gram cracker crumbs (9-1/2 cookies)
1/4 C granulated sugar
1 tbsp butter or stick margarine, melted
1 large egg white
Cooking spray
Filling:
1 C fat-free sour cream
1/2 C fat-free sweetened condensed milk
One 8-oz block 1/3-less-fat cream cheese, softened
One 8-oz. block fat-free cream cheese, softened
1-1/4 C granulated sugar
3 tbsp unsweetened cocoa powder
2 tsp vanilla extract
2 large eggs
1/2 C semisweet chocolate minichips
36 dark sweet cheries, pitted and halvedRecipe
To prepare cherry topping, place 2 C cherries in a blender or food processor and process until smooth. Combine pureed cherries, 1/4 C sugar, lemon juice and carnstarch in small saucepan. Bring to a boil and cook 1 minute, stirring constantly. Pour cherry topping into a bowl; cover and chill.
Preheat oven to 350.
To prepare crust, combinre cracker crumbs, 1/4 C 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 degrees for 10 minutes. Cool on a wire rack. Reduce oven temperature to 300.
To prepare filling, combine sour cream, milk and cheeses in large bowl. Beat at medium speed until well blended. Add 1-1/4 C sugar, cocoa powder, vanilla and eggs. Stir in minichips. Pour cheese mixture into prepared pan. Bake at 300 degrees for 50 minutes or until almost set (center will not be firm, but wills et 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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