Black Forest Cherry Cheesecake

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* Exported from MasterCook *

 

Black Forest Cherry Cheesecake

 

Recipe By :Cooking Light, July 2000

Serving Size : 16 Preparation Time :0:00

Categories : Desserts/Cakes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

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-oz) block 1/3-less-fat cream cheese -- softened

1 (8-oz) block fat-free cream cheese -- softened

1 1/4 cups sugar

3 tablespoons unsweetened cocoa

2 teaspoons vanilla extract

2 large eggs

1/3 cup semisweet chocolate minichips

36 dark sweet cherries -- pitted and halved

 

To prepare the cherry topping, place 2 cups cherries in a blander 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

 

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 1/14 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.

 

Calories 292 (25% from fat); Fat 8.1g (sat 4.3g, mono 2.5g, poly 0.7g); Protein

7.6g; Carb 47.5g; Fiber 1.1g; Chol 43mg; Iron 0.8mg; Sodium 233mg; Calc 106mg

 

Source:

" Recipe by Dave DiResta and Joanne Foran "

Copyright:

" ©2000 by Southern Living Inc. "

 

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Per serving: 152 Calories (kcal); 1g Total Fat; (4% calories from fat); 5g

Protein; 31g Carbohydrate; 26mg Cholesterol; 109mg Sodium

Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2

Other Carbohydrates

 

NOTES : Dardk, sweet cherries offset the filling and crust for a dramatic look

and the best taste.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0