Fresh Black Cherry Cheesecake
This recipe makes 10 servings
Nutritional Info |
|
|---|---|
| Per each of 10 servings: about | - |
| cal | 461 |
| pro | 6 g |
| total fat | 29 g |
| sat. fat | 17 g |
| carb | 47 g |
| fibre | 1 g |
| chol | 85 mg |
| sodium | 339 mg |
| % RDI: | - |
| calcium | 7 |
| iron | 16 |
| vit A | 29 |
| vit C | 7 |
| folate | 11 |
Luscious is the perfect word to describe this no-bake dessert with its top cobbled with garnet red or pink-cheeked sweet fresh cherries. We like the dark cherries — Bing is a well-known variety. Use intensely gingered English-style cookies for the crust.
Ingredients
- 2 cups (about 30 cookies) finely crushed gingersnap cookies
- 1/4 cup butter, melted
- 5 cups sweet cherries
- 1/2 cup granulated sugar
- 2 pkg (250 g each) cream cheese, softened
- 1/2 cup whipping cream
- 1 tsp grated lemon rind
- 1/3 cup red current jelly
Preparation
In bowl, stir cookie crumbs with butter until moistened. Press evenly over bottom of 9-inch (2.5 L) springform pan. Freeze until firm, about 15 minutes.
Cut cherries in half; discard pits. Set aside 1-2/3 cups (400 mL) for topping. Transfer remaining cherries to saucepan; add 1/4 cup (50 mL)of the sugar and 2 tbsp (50 mL) water. Bring to boil; reduce heat and simmer until thickened to chunky sauce, about 10 minutes. Let cool.
In bowl, beat together cream cheese, whipping cream, lemon rind and remaining sugar until spreadable, about 3 minutes. Spread 1 cup (250 mL) over base; spread cherry sauce over top. Top with remaining cream cheese mixture, smoothing surface. Top with reserved cherries, cut side down, in circular pattern. (Make-ahead: Cover and refrigerate for up to 24 hours.)
In small saucepan or microwaveable bowl, melt jelly over medium-low heat or at medium, about 1 minute; brush over cherries. Cover and refrigerate until set, about 1 hour.
Source : Canadian Living Magazine: June 2005
- Keywords : Dessert; Refrigerate/Chill; Cream cheese; Sugar; Cherries; Cream;
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