To finalize Super Bowl Food Frenzy, I deliver to you the piece de resistance: New York Style Chocolate Cheesecake with a Cherry Pie Topping.
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:
- Mix all of the ingredients above well and press into a 7″ spring form pan. Set aside.
Cheese Cake Ingredients:
- 2 small eggs separated
- 200 g low fat cream cheese
- 1/2 cup fat free Greek yogurt
- 1/4 cup sugar
- 2 tbsp unsweetened cocoa
- 1 tbsp flour
- 1/4 tsp salt
- 1 tsp vanilla
Cheese Cake Directions:
- Pre heat oven to 325°F / 165°C.
- Beat the egg yolks until thick and pale.
- Add the yogurt, sugar, sifted cocoa, flour, salt, sugar and vanilla and beat until smooth.
- Add the cream cheese and beat until smooth. Set aside.
- 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).
- Fold the egg whites into the cream cheese mixture until fully incorporated being careful not to deflate.
- Bake for about 1 hour until a cake tester comes out clean.
- Top with sour cherry pie filling topping (recipe below).
Sour Cherry Pie Filling
Ingredients:
- 540 mL / 19 oz Pitted Sour Cherries in a jar, strained, liquid reserved
- 2 tbsp cornstarch
- 1/4 cup sugar
Directions:
- Dissolve the cornstarch in a little bit of cold water.
- Bring the reserved liquid to a boil, add sugar and stir until dissolved.
- Gently pour in the cornstarch and stir until the liquid has thickened.
- Return cherries to the liquid and stir gently.
- Allow to cool a bit. Gently pour over cheese cake. Save any left over sauce for extra sauce for the cheese cake.
I can’t believe I haven’t seen this before now, Eva. I am a fan of lower-in-fat baked chocolate cheesecakes.
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Thank you Sharyn, I’ve made this recipe substituting the cream cheese entirely with yogurt cheese; although it is indeed a bit tangier, it was pretty darn good considering my yogurt cheese had no fat!
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oh, my, I would LOVE that sour cherry sauce. thanks for sharing!!
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Thank you for your comments Marie, and welcome to my blog. I have popped over to see your blog, but sadly leaving a comment eludes me, perhaps it is my browser? Not sure, but for some reason I am unable to do it. Will try again from time to time.
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Hi Marie,
Sometimes the comment window doesn’t come up for this blogging software, I use a mac with firefox browser. I shall persevere. Thanks for dropping by my blog. I have tried several times to leave a comment, but no matter whether I type in the ‘human test’ words, it always comes up wrong and I am unable to comment. I find this one other eblogger blogs too. Please do believe me when I say I have tried and tried.
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This is the first kind of cheesecake I ever made and still my favourite. Although the pina colada one I make is pretty good too. 🙂
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This cheese cake looks too pretty to eat! I have to bring a dessert tonight to my parents. I’m thinking I might make this but have to make it gluten free, hmmm! Have a great Sunday! 🙂
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Thank you Lisa, you could substitute GF flour in the cake part and use almond flour instead of graham crackers! Let me know how it works out.
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Just spectacular, Eva!!! I’d never say no to a slice 🙂
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Thank you Liz, it was a tasty cheesecake without the heavy cream, but still quite creamy.
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Cocoa in the crust, cocoa in the filling, my kind of cheesecake.
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Although it was very chocolatey, Norma, because I did not use the full fat ingredients it did not seem as heavy.
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Yum! I like that this cheesecake doesn’t call for really ‘heavy’ ingredients… sometimes when you’ve got lots of full-fat things in a dessert, it becomes too rich to even take a decent bite sized portion in… Especially love the cherry sauce 🙂
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Thank you Fati. It was very nice for those who enjoy eating desserts, a little less guilt that’s for sure. The cherry sauce was very yummy too.
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What a beauty! I bet this took their mind off the Superbowl! 😀
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That’s funny Lorraine; we actually hardly watched the game. We were all ears and eyes during the commercials (which our local cable network kindly edited out most of the good ones).
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Hi Eva – This reminds me of a cheesecake my grandmother used to make (incidentally, the one I write about here, so you just know it’s gonna be good!). She’d always sprinkle toasted coconut on top which was a delicious addition I found!
Your cheesecake really looks delicious. It’s my favourite type of dessert, and yours seems to be really fab with that wonderful heap of cherry pie topping!
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I like your idea of sprinkled coconut on top, Charles. Come to think of it, I had a recipe that put coconut into the crust too…it was rather tasty.
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Oh. My. Goodness. I am not a huge fan of cheesecake in that it’s not something I crave, but this recipe with the chocolate and the cherries could very well turn me around on that!
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Thank you kindly, Betsy. It’s not too rich nor too sweet.
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Your cheesecake looks fantastic, Eva. With only 1/4 cup sugar used, I bet the cherry topping retains some of its tartness — and I love that. Place it atop a rich piece of cheesecake and I’m in heaven!
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It’s my go to recipe John. An oldie but a goody! And yes, the sauce did retain some tartness. I think JT finished the last piece today, at least I hope he did!
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That looks like the most perfect cheesecake and the perfect end to a super bowl game. I bet when you presented this dessert that even the hard core fans were able to peel their eyes from the TV and gaze upon your cheesecake. I love a rich cheesecake – no need to water it down for me. Perfect at full fat!
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Thats so nice of you to say Charlie, thank you. Everyone enjoyed a slice.
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