Dark Chocolate Cherry Cheesecake

As you can see, there are no cherries on this version of the cake. We wanted to do something fun and a bit lighter in honor of Valentine’s Day so instead of topping the finished cake with cherry pie filling, we used fresh berries instead. It’s delicious either way. Happy Valentine’s Day!

After testing a dozen recipes for cheesecake using low-fat dairy products, I was disappointed over and over again with the less than satisfactory flavors and textures. Nothing tastes as good as the real thing so I got out fresh eggs, real cream cheese and semi-sweet chocolate and made this delicious chocolate cherry cheesecake I know you’ll enjoy.

It’s definitely not spa-cheesecake but if you mind your portion and don’t skip your workout, there’s no reason you can’t enjoy a lovely slice of this outrageously delicious Dark Chocolate Cheesecake without having to pay the pound pal piper.

Most cheesecakes are made in nine and ten-inch cheesecake pans and call for double the amount of fat and sugar I use here. I reduced the ingredients and the pan size. This way you can enjoy a smaller portion and less calories. Send leftovers to your neighbors or to the office so you won’t be tempted to eat slices of cheesecake until it’s gone.

Yield: 12 servings

Ingredients

For the crust:
1 1/4	cups fine crumbs, graham cracker or chocolate wafer cookies
2	Tablespoons sugar
3	Tablespoons unsalted butter, melted
1	Tablespoon water
For the filling:
8	oz. semisweet chocolate chips
1/4	cup brewed espresso or strong coffee
3/4	pound cream cheese, softened
3/4	cup sugar
1/2	teaspoon salt
2	eggs
1	teaspoon vanilla
3/4	cup cherry pie filling
	Optional: Whipped dairy topping to garnish

	Preheat oven to 350°
	Make the crust In a medium mixing bowl, combine crumbs and 2 Tablespoons sugar. Stir until combined. Add melted butter and water; mix until completely incorporated. Pour crumb mixture into 8" spring form pan. Using fingertips, press evenly onto pan bottom and 1/2" up sides. Bake 12-15 minutes until crust hardens slightly. Set aside to cool. Reduce oven temperature to 300. Place a 9-inch cake pan filled with water on bottom oven rack (this will add moisture to the oven, the cake will be creamy and dense, not dried out).
	Prepare the filling In a heavy-bottomed pot, heat chocolate chips and coffee over lowest heat, stirring often, until chocolate is completely melted, about 7-9 minutes. Set aside.
	In a mixing bowl beat cream cheese on medium speed until smooth and creamy. Add 3/4 cup sugar and salt. Beat on medium speed one minute. Scrape down sides and add eggs one at a time, beating on medium for 30 seconds and scraping down the sides of the bowl between each addition. Add melted chocolate mixture to the bowl, scrape down the sides once more and beat on medium one minute. Pour batter into crust. Bake for 60-65 minutes or until internal temperature is 170. Turn oven off, let cake stand in oven for 20 minutes more. Remove from oven, cool for 20 minutes on a wire rack. Refrigerate 1 hour. Freeze one hour. Cut into twelve slices topping each slice with one tablespoon cherry pie filling just before serving. Alternatively, after cheesecake refrigerates for one hour, pour entire can of cherry pie filling over cake and refrigerate two hours more or until cake and topping are set.

Print-friendly view