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.
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.
I made this for our Cooking Club dinner â a group with discriminating taste â 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. Thereâs plenty of down time there! I used Trader Joeâs Dark Morello cherries from a jar for the final topping. Though a pretty touch to the cake, I donât 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!!
my husband loves this! (I do too!)
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.
