Is it the contrast between tart and sweetor between chewy and creamy? Who knows why cherries and chocolatego together? They just do.
Recipe: Chocolate CherryCheesecake
1 (9-ounce) package chocolate wafer cookies,crushed into fine crumbs 1/2 cup unsalted butter, melted 1 (12-ounce) package semisweet chocolate chips 2 cups whipping cream – divided use 3 (8-ounce) packages cream cheese, softened 1/4 cup granulated sugar 4 large eggs 3/4 cup cherry liqueur 1 teaspoon almond extract 1 (21-ounce) can cherry pie filling
In a large bowl, combine chocolate wafercrumbs and melted butter. Pat firmly into a 9-inch springformpan, covering the bottom and halfway up the sides; refrigeratewhile preparing filling.
Preheat the oven to 325°F (160°C).
In a double boiler over hot (not boiling)water, melt chocolate chips and 1 1/2 cups cream; stir untilsmooth. Set aside.
In a large mixing bowl, combine creamcheese and sugar, beating until fluffy. Add eggs, one at a time,beating well after each addition. Add the chocolate mixture,cherry liqueur, and vanilla; mix until blended. Pour into theprepared crust.
Bake for 60 minutes. Turn the oven offand let stand in oven with door open for 1 hour. Remove fromoven, wrap and refrigerate overnight.
Spread cherry pie filling over the topof cheesecake 1-inch from the edge. Decorate the edge with remainingcream whipped to soft peaks.
Makes 12 servings.
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