Chocolate Cherry Cheesecake


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Chocolate Cherry Cheesecake

 

Crust:

1-1/4 cups chocolate wafer crumbs (about 18 wafers)
2 tbsp. sugar
3 tbsp. melted butter or margarine

Filling:

2 (250 g or 8-oz) packages cream cheese
1 (125 g or 4-oz) package cream cheese
1 cup sugar
1/4 cup cocoa
2 tsp. vanilla
1 cup whipping cream
3 medium eggs
1 (19-oz.) can cherry pie filling
2 tbsp. chocolate cherry liqueur (optional)
2 tbsp. sugar
1/2 tsp. vanilla
1/4 oz. grated semi-sweet chocolate

Combine chocolate wafer crumbs, 2 tbsp. sugar and melted butter. Press
into bottom of 9 inch spring form pan. Bake in moderate oven, 350 degrees,
for 10 minutes. Cool. Reduce oven temperature to 300 degrees.

Have cream cheese at room temperature. Beat in large mixing bowl at
medium speed until creamy. Gradually beat in the one cup of sugar and cocoa.
Add vanilla. Beat in eggs, one at a time. Beat until smooth. Pour over
chocolate crust. Bake in slow oven, 300 degrees, about one hour until centre
of cake is firm. Remove from oven and cool to room temperature.

Combine cherry pie filling with liqueur, if being used. Pour over
cooled cheesecake.

Add the two tbsp. sugar and vanilla to whipping cream in bowl. Whip
until stiff. Spoon onto cake, covering evenly. Chill several hours before
serving.

Decorate with grated chocolate. Makes 10 to 12 servings. This
cheesecake freezes well.





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