Ingredientes para Prize Winning Chocolate Cherry Cheesecake
- 1 ½ cups chocolate wafer crumbs
- Sugar
- Butter
- 16 ounces cream cheese (softened)
- ¼ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream
- 3 large eggs
- 1 (15 ounce) can cherry pie filling
- Cherry Flavored Liqueur
- Semisweet Chocolate
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Cómo preparar Prize Winning Chocolate Cherry Cheesecake
- Combine 1 ½ cups chocolate wafer crumbs, 2 tablespoons granulated sugar, and ¼ cup melted butter. Press firmly into the bottom of a 9-inch springform pan.
- Bake in a preheated moderate oven at 350°F (175°C) for 10 minutes. Cool completely.
- Reduce oven temperature to 300°F (150°C).
- In a large mixing bowl, beat 16 ounces of cream cheese (softened to room temperature) at medium speed until creamy.
- Gradually beat in 1 cup granulated sugar and ¼ cup unsweetened cocoa powder.
- Add 1 teaspoon vanilla extract.
- Beat in 3 large eggs, one at a time, until smooth and well combined.
- Pour the batter over the cooled chocolate crust.
- Bake in the slow oven at 300°F (150°C) for approximately 1 hour, or until the center is just set. A slight wobble is okay.
- Remove from oven and let cool completely on a wire rack.
- Gently combine 1 (15 ounce) can cherry pie filling with 1 tablespoon of your favorite cherry liqueur (optional).
- Pour the cherry filling evenly over the cooled cheesecake.
- In a separate bowl, beat 2 cups heavy whipping cream with 2 tablespoons granulated sugar and 1 teaspoon vanilla extract until stiff peaks form.
- Spoon the whipped cream onto the cheesecake, spreading evenly over the top.
- Chill in the refrigerator for at least 4 hours, or preferably overnight, before serving.
- Garnish with grated chocolate before serving. Makes 10 to 12 servings. Freezes well.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
118g
Fat
107g
Carbs
18g
