Chocolate Cherry Truffle Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
Crust:¼ cup dried cherries¼ cup port wine (or cherry juice)⅓ cup unsalted butter, softened⅓ cup shortening½ tsp Kosher salt1 egg1 tsp vanilla⅓ cup dark brown sugar1 ¼ cups barley or whole wheat pastry flour⅓ cup cocoa powder---Filling:14 oz chopped best-quality bittersweet chocolate4 oz chopped unsweetened chocolate1 (10 oz / 300 mL) can sweetened condensed milk24 oz cream cheese, softened½ cup sour cream2 large eggs4 oz silken tofu½ tsp salt---¼ cup cherry pie filling, pureed until smoothchocolate wafers and/or chocolate covered cherries, for decoration
Crust:
Combine cherries and port in a small bowl. Let stand at least 30 minutes (do not drain).
In a large bowl, cream the butter, shortening, salt, egg, vanilla and sugar until fluffy.
Sift in flour and cocoa, mixing until incorporated.
Fold in cherries and liquid. The dough should resemble a chocolate chip cookie.
Spread dough into the bottom of a greased and parchment-lined 10” spring-form pan and freeze 1 hour.
Bake at 400 °F for 20 minutes or until just firm. Set aside to cool.
---
Filling:
Reduce oven temperature to 325°F and wrap the outside of the spring-form pan with foil.
Melt together the chocolates and condensed milk. Cool slightly.
In a food processor, puree cream cheese, sour cream, eggs, tofu and salt until smooth. Add chocolate and beat until combined.
Pour mixture onto prepared crust.
Spoon dollops of pureed pie filling onto the cheese mixture and swirl lightly with a knife.
Bake in preheated oven for about 1 hour or until filling is set.
Refrigerate, covered, at least 8 hours or overnight.
Serving Size: Makes one large cake, 20 slices
Number of Servings: 20
Recipe submitted by SparkPeople user JO_JO_BA.
Combine cherries and port in a small bowl. Let stand at least 30 minutes (do not drain).
In a large bowl, cream the butter, shortening, salt, egg, vanilla and sugar until fluffy.
Sift in flour and cocoa, mixing until incorporated.
Fold in cherries and liquid. The dough should resemble a chocolate chip cookie.
Spread dough into the bottom of a greased and parchment-lined 10” spring-form pan and freeze 1 hour.
Bake at 400 °F for 20 minutes or until just firm. Set aside to cool.
---
Filling:
Reduce oven temperature to 325°F and wrap the outside of the spring-form pan with foil.
Melt together the chocolates and condensed milk. Cool slightly.
In a food processor, puree cream cheese, sour cream, eggs, tofu and salt until smooth. Add chocolate and beat until combined.
Pour mixture onto prepared crust.
Spoon dollops of pureed pie filling onto the cheese mixture and swirl lightly with a knife.
Bake in preheated oven for about 1 hour or until filling is set.
Refrigerate, covered, at least 8 hours or overnight.
Serving Size: Makes one large cake, 20 slices
Number of Servings: 20
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 449.0
- Total Fat: 31.4 g
- Cholesterol: 79.9 mg
- Sodium: 181.3 mg
- Total Carbs: 37.7 g
- Dietary Fiber: 4.1 g
- Protein: 8.3 g
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