Chocolate Cherry Truffle Cheesecake
photo by YummySmellsca
- Ready In:
- 25hrs 20mins
1 10" cheesecake
- 1⁄4 cup dried cherries
- 1⁄4 cup port wine (or cherry juice)
- 1⁄3 cup unsalted butter, softened
- 1⁄3 cup shortening
- 1⁄2 teaspoon kosher salt
- 1 egg
- 1 teaspoon vanilla
- 1⁄3 cup dark brown sugar
- 1 1⁄4 cups barley or 1 1/4 cups whole wheat pastry flour
- 1⁄3 cup cocoa powder
- 14 ounces chopped best-quality bittersweet chocolate
- 4 ounces chopped unsweetened chocolate
- 1 (10 ounce) can sweetened condensed milk
- 24 ounces cream cheese, softened
- 1⁄2 cup sour cream
- 2 large eggs
- 4 ounces silken tofu
- 1⁄2 teaspoon salt
- 1⁄4 cup cherry pie filling, pureed until smooth
- 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.
- 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.
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RECIPE SUBMITTED BY
<p>Montessori teacher, nutritionist and pastry chef: baking is my passion, but teaching the value of good food to whole families is close to my heart too! I have a passion for re-instilling the love of good-quality, home-made and mostly healthy food into the hearts and kitchens of children and their families today. I believe that any ?homemade? food, even when labelled as naughty, is a more wholesome treat than pre-packaged, cookie-cutter junk.</p> 9408826"