Ingredients for Black Forest Cherry Cheesecake
- Dark Sweet Cherries
- 1/4 cup granulated sugar (for cherry topping) + 1 1/4 cups granulated sugar (for cheesecake filling)
- Fresh Lemon Juice
- 1 tablespoon cornstarch
- Chocolate Graham Cracker Crumbs
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1 large egg white
- Cooking Spray
- Nonfat Sour Cream
- Fat Free Sweetened Condensed Milk
- Reduced Fat Cream Cheese
- Fat Free Cream Cheese
- Unsweetened Cocoa
- Vanilla Extract
- 3 large eggs
- Miniature Semisweet Chocolate Chips
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How to Make Black Forest Cherry Cheesecake
- **Prepare the Cherry Topping:** Combine 2 cups cherries, 1/4 cup sugar, 1 tablespoon lemon juice, and 1 tablespoon cornstarch in a blender or food processor; puree until smooth.
- Transfer the cherry puree to a small saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat and simmer for 1 minute, or until thickened.
- Pour the cherry topping into a bowl, cover, and chill completely (at least 2 hours).
- **Prepare the Crust:** Preheat oven to 350°F (175°C). Combine 1 1/2 cups graham cracker crumbs, 1/4 cup sugar, 1/4 cup melted butter, and 1 egg white in a medium bowl. Mix with a fork until well combined.
- Press the crumb mixture into the bottom of a 10-inch springform pan coated with cooking spray.
- Bake for 10 minutes. Let cool completely on a wire rack.
- **Prepare the Filling:** Reduce oven temperature to 300°F (150°C). In a large bowl, beat together 16 ounces softened cream cheese, 8 ounces softened mascarpone cheese, 1/2 cup milk, 16 ounces sour cream, and 1 1/4 cups sugar until smooth and creamy.
- Beat in 1 teaspoon vanilla extract, 1/4 cup cocoa powder, and 3 eggs until well combined. Gently fold in 1/2 cup mini chocolate chips.
- Pour the cheesecake filling into the prepared crust.
- Bake for 50 minutes, or until the cheesecake is almost set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 40 minutes.
- Remove the cheesecake from the oven and cool completely on a wire rack.
- Once completely cool, spread the chilled cherry topping evenly over the cheesecake.
- Garnish with fresh cherry halves.
- Cover and chill for at least 8 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
141g
Fat
18g
Carbs
13g
