Black Forest Cherry Cheesecake
This cheesecake is amazingly chocolatey and delicious. It screams out the cherry flavour. Definitely worth the effort.
dark sweet pitted cherries
graham cracker crumbs
or stick margarine, melted
nonstick cooking spray
sour cream, non-fat
milk, sweetened condensed
cream cheese (nonfat)
mini chocolate chips
bing (sweet) cherries
dark, pitted and halved
To prepare the cherry topping:
Place 2 cups cherries in a blender or food processor, and process until smooth.
Combine the puréed cherries, ¼ 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.
To prepare the crust:
Preheat oven to 350℉ (180℃) F.
Combine crumbs, ¼ 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 1¼ 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.