One of my favorite desserts is cheesecake. I haven’t been able to have one in a bit because I don’t have any cream cheese - I will have to figure out how I can source some online. I have been a very intrepid online shopper these days and I am either finding what I need or finding something else to make. We are avoiding stores as much as we can until things calm down. The only store the hubby has gone too is the pharmacy only because it cannot be avoided. So for now I dream of desserts like this cherry cheesecake that I cannot currently make and make things like crumb cake or chocolate chip madeleines.
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Cherry Cheesecake
2 cups crushed chocolate wafer cookies
1/4 cup granulated sugar
1/3 cup butter, melted
For the cheesecake:
3 8 oz packages cream cheese at room temperature
4 eggs, at room temperature
1 TBS pure vanilla extract
1 cup granulated sugar
1 tsp cream of tartar
8 oz low sugar cherry jelly
1 oz dark chocolate
- Preheat oven to 350°
- Mix the cookie crumbs, sugar and melted butter in a bowl until evenly moistened.
- Press into the bottom and 1/2″ up the sides of a 9″ springform pan
- In a stand mixer with the paddle attached mix the cream cheese and sugar until smooth.
- Beat in the eggs, vanilla and cream of tartar until well combined.
- Pour over the crust.
- Place the springform pan on a heavy bottomed cookie sheet.
- Bake in the preheated oven until the center is just set, about 45 - 50 minutes.
- Allow to cool. Remove from springform
- Melt the cherry jelly.
- Pour the jelly over the center of the cheesecake.
- Put the cheesecake in the refrigerator for the jelly to set.
- When ready to serve cut a piece of cheesecake and grate some chocolate over top.
How Was the Cherry Cheesecake?
It was a really good cheesecake. The cherry jelly added a touch of sweet (it was homemade) and the grated chocolate well, it wasn’t ganache but it did its job. Next time I’ll have heavy cream on hand and I’ll have the dessert I want! Not that we had any trouble at all eating this one. Cheesecake is one of my favorite treats and I enjoy making it different ways.
PrintCherry Cheesecake - Recipe
creamy cheesecake with a chocolate crumb crust and a cherry jelly topper
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 8 to 10 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 2 cups crushed chocolate wafer cookies
- 1/4 cup granulated sugar
- 1/3 cup butter, melted
- For the cheesecake:
- 3 8 oz packages cream cheese at room temperature
- 4 eggs, at room temperature
- 1 TBS pure vanilla extract
- 1 cup granulated sugar
- 1 tsp cream of tartar
- 8 oz low sugar cherry jelly
- 1 oz dark chocolate
Instructions
- Preheat oven to 350°
- Mix the cookie crumbs, sugar and melted butter in a bowl until evenly moistened.
- Press into the bottom and 1/2″ up the sides of a 9″ springform pan
- In a stand mixer with the paddle attached mix the cream cheese and sugar until smooth.
- Beat in the eggs, vanilla and cream of tartar until well combined.
- Pour over the crust.
- Place the springform pan on a heavy bottomed cookie sheet.
- Bake in the preheated oven until the center is just set, about 45 - 50 minutes.
- Allow to cool. Remove from springform.
- Melt the cherry jelly.
- Pour the jelly over the center of the cheesecake.
- Put the cheesecake in the refrigerator for the jelly to set.
- When ready to serve cut a piece of cheesecake and grate some chocolate over top.
Keywords: cheesecake, cherry cheesecake
