- Cooking Time:
- Preparation Time:
- 2 cups chocolate cookie crumbs (if you can't find crumbs at your store, buy chocolate cookie wafers and make them yourself)
- 1/2 cup granulated sugar
- 1/4 cup melted butter
- Cake Batter
- 1-1 lb. pkg. frozen dark cherries
- 1 cup Cabernet sauvingnon
- 1/2 lb. dark (semi sweet) chocolate
- 3 lbs. softened (room temperature) cream cheese
- 2 Tbsp. vanilla extract
- 2 Tbsp. lemon juice
- 1 cup granulated sugar
- 4 each large eggs
- Crust Directions:
- Mix chocolate cookie crumbs, sugar and butter and mix well.
- Place the entire crumb mix into the bottom of a greased 10" snap ring (spring form) pan.
- Spread crumbs evenly over the bottom of the pan, pressing with the backs of your fingers to pack the crust.
- Bake in a preheated 350° oven for 15 minutes, rotating once during baking.
- Remove from oven and allow to cool completely.
- Cake Directions:
- Combine the Cabernet and the frozen cherries in a non-reactive bowl (stainless steel, glass or ceramic) and allow them to thaw, covered in the refrigerator, over night.
- Preheat oven to 250Â°.
- Drain the cherries well and place all the liquid in to a saucepan and reduce by 3/4. You want about 1/3 cup of liquid with a syrupy consistency. Allow to cool.
- Break the chocolate in to small pieces and melt in a double boiler until smooth.
- Place the cream cheese (it is very important that the cream cheese is at room temperature), vanilla, lemon juice and sugar into a large bowl and mix well until the cream cheese is smooth.
- Add the eggs and beat until the eggs are incorporated and a creamy consistency is achieved.
- When the chocolate is melted, add it to the batter and mix well.
- Add the cooled cherry Cabernet liquid and mix well.
- Add the cherries and fold into the batter until they are incorporated evenly.
- Pour the batter into the pan with the crust and smooth the top with a spatula. Tap the cake on a counter top to remove any air bubbles in the cake.
- Wrap the cake pan in foil and place the cake into a large roasting pan and then into a preheated 250° oven. Pour very hot water into the roasting pan about half way up the cake pan.
- Bake for approx. two hours. Turn the oven off and open the door for one minute.
- Close the door and leave the cheesecake in the oven until the oven is cool.
- Remove from oven and place directly in the refrigerator.
- Chill for at least four hours (preferrably over night) before serving.
- When cool, slide a knife around the sides of the pan before you release the spring.
NotesThis cheesecake combines all the good things in life...
Holiday Meal Planning
Wine Pairing Chat
Cupcake Recipes: Allison Robicelli Cupcake Chat
Growers' Giveback Potluck
Paul's Food World Volume 1
Easy Homemade Salad DressingsSee More
Dark chocolate truffle tart with flax seeds
Khatta Meetha Karela
Roasted Butternut Squash SoupSee More