DARK CHOCOLATE AND CABERNET CHERRIES CHEESECAKE
- 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
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.
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.