I was seriously in the mood for cheesecake the other day so I made one.
What else is a girl to do when she is craving cheesecake? I knew I wanted something more than just plain cheesecake and I had this idea to add a layer of jelly topped by chocolate ganache. Sadly I had no heavy cream so I had to scale down my dreams. It still came out quite delicious and I had my cherry and chocolate flavors. Improvising in the kitchen is what makes the best result – right? I used a basic cheesecake recipe but instead of a graham cracker crust it has a chocolate cookie crust. The center is cherry jelly and when I served it I grated some dark chocolate on top. It was delicious.
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.
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.Print
- 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.