Archive for February 10th, 2012

To finalize Super Bowl Food Frenzy, I deliver to you the piece de resistance: New York Style Chocolate Cheesecake with a Cherry Pie Topping.

Would you like extra cherry sauce with your slice?

I made a cheese cake which was supposed to be representative of the NY Giants, New York Style Chocolate Cheesecake with a Cherry Pie Topping. The recipe originated from my very old and battered Fanny Farmer Cookbook which was given to me as a wedding gift by one of the wives of a guy that worked in John’s Father’s factory. I used to make it all the time, but now it’s reserved for very special occasions (mainly because it is quite rich and fattening). I’ve lightened it up quite a bit from the original, but you can use the full fat versions should you please. This is a baked cheesecake and therefore not as creamy as an unbaked cheesecake, but that’s exactly what I love about it.

New York Style Chocolate Cheesecake with a Cherry Pie Topping

Crust Ingredients:

  • 1/2 cup graham cracker crumbs (or any type of cookie, your choice)
  • 2 tbsp ground almonds
  • 2 tbsp sugar
  • 2 tbsp melted butter
  • 1/4 tsp nutmeg
  • 1 tbsp unsweetened cocoa, sifted

Crust Directions:

  1. Mix all of the ingredients above well and press into a 7″ spring form pan. Set aside.

Cheese Cake Ingredients:

  1. 2 small eggs separated
  2. 200 g low fat cream cheese
  3. 1/2 cup fat free Greek yogurt
  4. 1/4 cup sugar
  5. 2 tbsp unsweetened cocoa
  6. 1 tbsp flour
  7. 1/4 tsp salt
  8. 1 tsp vanilla

Cheese Cake Directions:

  1. Pre heat oven to 325°F / 165°C.
  2. Beat the egg yolks until thick and pale.
  3. Add the yogurt, sugar, sifted cocoa, flour, salt, sugar and vanilla and beat until smooth.
  4. Add the cream cheese and beat until smooth. Set aside.
  5. Beat the egg whites until stiff peaks form, add 1 tbsp sugar gradually, until it is stiff and shiny (as if you were making a meringue).
  6. Fold the egg whites into the cream cheese mixture until fully incorporated being careful not to deflate.
  7. Bake for about 1 hour until a cake tester comes out clean.
  8. Top with sour cherry pie filling topping (recipe below).

Sour Cherry Pie Filling


  1. 540 mL / 19 oz Pitted Sour Cherries in a jar, strained, liquid reserved
  2. 2 tbsp cornstarch
  3. 1/4 cup sugar


  1. Dissolve the cornstarch in a little bit of cold water.
  2. Bring the reserved liquid to a boil, add sugar and stir until dissolved.
  3. Gently pour in the cornstarch and stir until the liquid has thickened.
  4. Return cherries to the liquid and stir gently.
  5. Allow to cool a bit. Gently pour over cheese cake. Save any left over sauce for extra sauce for the cheese cake.

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