Black Forest Cherry Cheesecake
This recipe serves 16. One portion of this dish contains roughly 8g of protein, 9g of fat, and a total of 291 calories. From preparation to the plate, this recipe takes roughly 45 minutes. If you have eggs, lemon juice, cocoa, and a few other ingredients on hand, you can make it.
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.
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 for 10 minutes; cool on a wire rack. Reduce oven temperature to 30
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 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.