Black Forest Cherry Cheesecake

This cheesecake variation of a Black Forest cake showcases dark, sweet cherries atop a creamy chocolate filling. The lovely presentation makes it a good choice for a special dinner.

 

 

Yield: 16 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 292
  • Calories from fat: 25%
  • Fat: 8.1g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.7g
  • Protein: 7.6g
  • Carbohydrate: 47.5g
  • Fiber: 1.1g
  • Cholesterol: 43mg
  • Iron: 0.8mg
  • Sodium: 233mg
  • Calcium: 106mg

Ingredients

  • CHERRY TOPPING:
  • 2 cups pitted dark sweet cherries
  • 1/4 cup sugar
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons cornstarch
  • CRUST:
  • 1 1/3 cups chocolate graham cracker crumbs (about 9 1/2 cookie sheets)
  • 1/4 cup sugar
  • 1 tablespoon butter or stick margarine, melted
  • 1 large egg white
  • Cooking spray
  • FILLING:
  • 1 cup fat-free sour cream
  • 1/2 cup fat-free sweetened condensed milk
  • 1 (8-ounce) block 1/3-less-fat cream cheese, softened
  • 1 (8-ounce) block fat-free cream cheese, softened
  • 1 1/4 cups sugar
  • 3 tablespoons unsweetened cocoa
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1/2 cup semisweet chocolate minichips
  • 36 dark sweet cherries, pitted and halved

Preparation

  1. To prepare the cherry topping, place 2 cups cherries in a blender or food processor, and process until smooth. Combine the pureed cherries, 1/4 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.
  2. Preheat oven to 350°.
  3. To prepare the crust, combine crumbs, 1/4 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°.
  4. 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 1 1/4 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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