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Chocolate Cherry Cheesecake

Source of Recipe


Better Homes & Gardens, Feb. 2002






List of Ingredients



• 1/2 cup dried cherries
  
• 1/4 cup chocolate liqueur
  
• 1 cup crushed shortbread cookies (about 13 cookies)
  
• 1/2 cup ground almonds
  
• 3 Tbsp butter, melted
  
• 1 (8-oz.) package cream cheese, softened
  
• 1 (4-1/2-oz.) round Brie cheese, rind removed and cut up
  
• 1/3 cup sugar
  
• 1 Tbsp all-purpose flour
  
• 1 egg
  
• 1 egg yolk
  
• 2 Tbsp milk
  






Instructions



1. Preheat oven to 375 degrees (F).
   
   
2. In a small bowl, combine the dried cherries and chocolate liqueur. Set aside. For crust, in a medium bowl, combine the crushed cookies and almonds. Stir in melted butter. Press the crumb mixture onto the bottom and about 2 inches up the sides of a 7-inch springform pan or about 1 inch up sides of an 8-inch springform pan (use a measuring cup to press crumbs onto pan). Set pan aside.
   
   
3. For filling, in a large mixing bowl beat cream cheese, Brie, sugar, and flour with an electric mixer on medium speed until combined. Add egg and egg yolk all at once, beating on low speed just until combined. Stir in milk and undrained cherries.
   
   
4. Pour filling into crust-lined pan. Place on shallow baking pan in the oven. Bake about 25 minutes or until center appears nearly set when gently shaken.
   
   
5. Cool in pan on a wire rack for 15 minutes. Loosen the crust from sides of pan; cool 30 minutes more. Remove the sides of the pan; cool cheesecake completely.
   
   Cover and chill at least 4 hours before serving.
   
   Makes 8 servings.