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Black Forest Cherry Cheesecake

4 star rating
 

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Submitted by: byblowry

 

A low fat version of the popular black forest cheesecake that is every bit as delectable as the original.
 

Ingredients

  • Cherry Topping:
  • 2 C pitted dark sweet cherries
  • 1/4 C granulated sugar
  • 1 tbsp fresh lemon juice
  • 2 tsp cornstarch
  • Crust:
  • 1-1/2 C chocolate graham cracker crumbs (9-1/2 cookies)
  • 1/4 C granulated sugar
  • 1 tbsp butter or stick margarine, melted
  • 1 large egg white
  • Cooking spray
  • Filling:
  • 1 C fat-free sour cream
  • 1/2 C fat-free sweetened condensed milk
  • One 8-oz block 1/3-less-fat cream cheese, softened
  • One 8-oz. block fat-free cream cheese, softened
  • 1-1/4 C granulated sugar
  • 3 tbsp unsweetened cocoa powder
  • 2 tsp vanilla extract
  • 2 large eggs
  • 1/2 C semisweet chocolate minichips
  • 36 dark sweet cheries, pitted and halved

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Method

To prepare cherry topping, place 2 C cherries in a blender or food processor and process until smooth. Combine pureed cherries, 1/4 C sugar, lemon juice and cornstarch in small saucepan. Bring to a boil and cook 1 minute, stirring constantly. Pour cherry topping into a bowl; cover and chill. Preheat oven to 350. To prepare crust, combine cracker crumbs, 1/4 C 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 spring-form pan coated with cooking spray. Bake at 350 degrees for 10 minutes. Cool on a wire rack. Reduce oven temperature to 300. To prepare filling, combine sour cream, milk and cheeses in large bowl. Beat at medium speed until well blended. Add 1-1/4 C sugar, cocoa powder, vanilla and eggs. Stir in mini-chips. Pour cheese mixture into prepared pan. Bake at 300 degrees for 50 minutes or until almost set (center will not be firm, but will set 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.

 

Notes: Per Serving: 217 calories, 28 grams protein; 8 grams fat (% calories from fat 31); 9 grams carbohydrates; 72 milligrams cholesterol, 290 milligrams sodium, 2 grams fiber

 

Number of Servings: 16

 

Submitted by: byblowry ()

 

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