Ingredientes para Dark Chocolate Covered Cherry Cheesecake
- Chocolate Graham Cracker Crumbs
- Butter
- Bittersweet Chocolate Chips
- 2 (8-ounce) packages cream cheese
- 4 large eggs
- Granulated Sugar
- Pure Vanilla Extract
- 1 cup dried bing cherries
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Cómo preparar Dark Chocolate Covered Cherry Cheesecake
- Preheat oven to 350°F (175°C).
- Lightly butter a 9-inch springform pan.
- Combine 1 ½ cups graham cracker crumbs and ¼ cup melted unsalted butter in the bottom of the pan. Press firmly to create a thin crust.
- Bake for 10 minutes. Remove from oven and let cool.
- Reduce oven temperature to 325°F (165°C).
- Melt 12 ounces of high-quality dark chocolate in a double boiler until smooth. Remove from heat and let cool to room temperature until pourable.
- In a separate bowl, beat 2 (8-ounce) packages of cream cheese until light and fluffy.
- Gradually add 1 ½ cups granulated sugar, beating at medium-high speed until smooth and creamy.
- Add 4 large eggs one at a time, beating well after each addition. Scrape down the sides of the bowl frequently.
- Add 2 teaspoons of vanilla extract and beat until fluffy.
- Gently fold in the melted chocolate until just combined.
- Gently fold in 1 cup of dried bing cherries.
- Pour the filling into the cooled crust.
- Wrap the bottom of the springform pan tightly with heavy-duty aluminum foil.
- Place the springform pan in a large roasting pan.
- Carefully pour boiling water into the roasting pan, filling it about 1 inch up the sides of the springform pan.
- Bake for 1 ½ hours, or until the center is just set.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove from the oven and let cool for about 5 minutes.
- Run a knife around the edge of the cheesecake. Do not remove from the springform pan.
- Cover and chill overnight before serving. Enjoy!
- Optional: Garnish with fresh cherries or chocolate shavings before serving.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
93g
Fat
158g
Carbs
10g
