Black Forest Cherry Cheesecake
Cooking Light, July 2000
Since it’s winter, there are no fresh cherries…well not at our Giant anyway. So, we used frozen dark sweet pitted cherries.
I don’t have a spring form pan and I forgot to line the cake pan with tin foil so it was difficult to get out. It took a little longer to cook than the recipe states and I didn’t let it cool in the oven.
It was delicious!! I’d never made a cheesecake before but this one turned out really good. We used chocolate graham cracker crumbs for the crust and they were chocolaty enough!! The sauce on top of the cheese was easy to make and very tasty, too. I blended half of the mixture to make it a little more sauce like and not like cherry pie filling. Everyone loved it!!
Measuring cups and spoons
Spring form pan or pan lined with tin foil