Rating: 4.5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light July 2000

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Yield:
16 servings
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Ingredients

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Directions

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  • 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.

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  • Preheat oven to 350°.

  • 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°.

  • 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.

Nutrition Facts

292 calories; calories from fat 25%; fat 8.1g; saturated fat 4.3g; mono fat 2.5g; poly fat 0.7g; protein 7.6g; carbohydrates 47.5g; fiber 1.1g; cholesterol 43mg; iron 0.8mg; sodium 233mg; calcium 106mg.
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