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BLACK
FOREST CHERRY CHEESECAKE
Dark,
sweet cherries offset the filling and crust
for a dramatic look and the best taste.
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
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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 puréed 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.
Preheat
oven to 350°F.
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°F for 10 minutes;
cool on a wire rack. Reduce oven temperature to
300°F.
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°F 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.
Serves
16.
1
Serving: Calories: 292 (Cal. from fat: 25%), Fat:
8.1g (Saturated: 4.3g), Cholesterol: 43mg, Sodium:
233mg, Carbohydrate: 47.5g, Protein: 7.6g.
[Cooking
Light, July 2000]
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