Black Forest Cherry Cheesecake

  • Elldee Posted: 01/27/10
    Worthy of a Special Occasion

    I made this for our Cooking Club dinner – a group with discriminating taste – and everybody seemed to love it!! My biggest challenge was finding chocolate graham crackers. I finally found them at Dominicks (Chicago area) and only in their Safeway store brand. Since they were in sheets, needed to use the food processor to make the crumbs (9-1/2 sheets on the nose!) For the topping, I used a bag of frozen cherries, thawed, rinsed, and well drained, based on other reviews about the topping being too liquidy. I was a bit concerned that the topping might not set, but it did. I used dark chocolate chips vs semisweet, regular size, and increased to a generous ¾ cups. Also, switch around the steps. Make the topping while the cheesecake is baking/cooling. There’s plenty of down time there! I used Trader Joe’s Dark Morello cherries from a jar for the final topping. Though a pretty touch to the cake, I don’t think it would be a big deal to omit them. As others mentioned, this is time consuming recipe, with lots of bowls, etc. to wash, but relatively easy and definitely worth it!!

  • Donna H Posted: 09/01/09
    Worthy of a Special Occasion

    This is a family and company favorite and I have made it many times. If cherries are in season, I use fresh, if not in season, I use black cherries in a jar from TJ's.

  • Steph2231 Posted: 12/29/09
    Worthy of a Special Occasion

    my husband loves this! (I do too!)

  • MaryEliz Posted: 10/22/12
    Worthy of a Special Occasion

    This recipe must have reprinted in a later edition of CL, because I have made it since 2003! Have to admit, I switched from non-fat to low-fat sour cream but otherwise make as directed. It is good, not fantastic in my opinion, but kids love it.


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