Recipe for Black Forest Cherry Cheesecake

[Lulu's mom]

I got a great recipe for Black Forest Cherry Cheesecake last July on this website, and when I went to make it again, the recipe is missing in action. I'm super new to this site, only accessing recipes, and I don't know where to find old recipes. Anyone can help? I'll love u forever!

[SoCal]

Does anyone have this recipe already in Mastercook?? I did a search in the archives which turned up comments but not the recipe http://www.cookinglight.com/bbs/frown.gif . If not, I can type it up for Lulu's mom later tonight or tomorrow night. Thanks!

[Laura B]

Here you go!

* Exported from MasterCook *

Black Forest Cherry Cheesecake

Recipe By :Cooking Light Magazine. July 2000. Page: 154.
Serving Size : 16 Preparation Time :0:00
Categories : Desserts

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 block (8-ounce) 1/3-less-fat cream cheese -- softened
1 block (8-ounce) 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

1. To prepare the cherry topping, place 2 cups cherries in a blender 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.

2. Preheat oven to 350 degrees.

3. 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 degrees for 10 minutes; cool on a wire rack. Reduce oven temperature to 300 degrees.

4. 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 degrees 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. Yield: 16 servings.

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Per Serving (excluding unknown items): 138 Calories; 1g Fat (4.1% calories from fat); 3g Protein; 31g Carbohydrate; trace Dietary Fiber; 25mg Cholesterol; 32mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 2 Other Carbohydrates.

NOTES : Dark, 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 0

[SoCal]

Thank you LauraB!!. I wouldn't have minded typing it out but I just knew someone would have it!

[Jewel]

Just wanted to pop in here and say that I made this cheesecake for a party last summer, and it was such a HIT! It was an outdoor BBQ where everyone brought something, and every time I turned around someone was pointing to me saying "She made it!". I'll bet I was asked at least 10 times for the recipe. You'll love it! Just make sure you've got a cherry pitter on hand! http://www.cookinglight.com/bbs/biggrin.gif

[suziking]

Thanks for the review Jewel. I'm going try try it!

I loved your comment about "She made it." It made me laugh. I can just picture the scene!