Chocolate Cherry Truffle Cheesecake
My mom's birthday cake this year was a double chocolate sour cream cheesecake with a pureed cherry swirl. Rather than a crumb crust base, I baked a chocolate and port-soaked cherry cookie, which provided a bit more sturdiness when serving. For presentation, I ringed the bottom with dark Belgian chocolate wafers and topped the whole lot off with chocolate covered cherries!
READY IN: 25hrs 20mins
SERVES: 16
YIELD: 1 10" cheesecake
UNITS: US
INGREDIENTS
NutritionCrust
- 1⁄4cup dried cherries
- 1⁄4
- 1⁄3
- 1⁄3cup shortening
- 1⁄2teaspoon kosher salt
- 1
- 1teaspoon vanilla
- 1⁄3cup dark brown sugar
- 1 1⁄4
- 1⁄3cup cocoa powder
Filling
- 14ounces chopped best-quality bittersweet chocolate
- 4ounces chopped unsweetened chocolate
- 1(10 ounce) can sweetened condensed milk
- 24
- 1⁄2cup sour cream
- 2large eggs
- 4ounces silken tofu
- 1⁄2teaspoon salt
- 1⁄4
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DIRECTIONS
- 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.
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