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Black Forest Cherry Cheesecake

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“This comes from Cooking Light. I have not made this yet. I am posting for the Zaar World Tour 2006. Prep time does not include chill time for cherry topping, but it can chill while the cheesecake is baking.”
READY IN:
2hrs 10mins
SERVES:
14-16
UNITS:
US

Ingredients Nutrition

Directions

  1. To prepare the cherry topping, place 2 cups cherries in a blender or food processor, and process until smooth.
  2. 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.
  3. Preheat oven to 350°F.
  4. To prepare the crust, combine the crumbs, 1/4 cup sugar, butter, and egg white in a bowl; toss with a fork until well-blended.
  5. 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.
  6. 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 mini chips.
  7. 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).
  8. Turn oven off; cool cheesecake in closed oven 40 minutes. Remove from oven; cool on a wire rack.
  9. Spread cherry topping over cheesecake. Top with cherry halves. Cover and chill 8 hours.

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