Sunday, November 14, 2010

Cherry Almond Cheesecake

This recipe is another adaptation of a much love recipe I found in a bargain priced cookbook at Barnes and Nobles. For more detailed cheesecake instructions, see a previous recipe. As for the topping, I'm generally not wild about canned toppings, but cherries are really not in season right now, so I used what was available and it worked pretty well.

Cherry Almond Cheesecake
Crust: Melt together on low heat:
½ C Butter
4 oz chocolate (or ½ C chocolate chips)

After chocolate is melted, add the following
1 C sugar (I reduce it to ¾ C if I’m not using bittersweet chocolate)
2 eggs, beaten
 1/4 C milk

Stir in until just blended:
1C flour
Add  mixture to greased and floured 9” springform pan. Bake at 350 for 20-25 minutes. 

Cheesecake: While chocolate base is cooking, mix together the following:
2 ¼ C cream cheese at room temperature (I use reduced fat. Nonfat won’t work well, though).
2/3 C sugar

Add in one at a time:
3 eggs (it works best if these are also at room temperature).

Mix until well blended, then add:
1 tsp almond extract.
1/2 C yogurt
Mix everything together, then pour over cooked base. I generally give the base about five minutes to cool down before adding the cream cheese mixture, but I don’t think it matters all that much.

Bake cheesecake at 350 for 45-55 minutes or until not quite set. The edges should be set but the center won’t quite be there yet. Run a knife around the edges to prevent cracking, then allow to cool to room temperature. Once it’s at room temperature stick it in the fridge (the more gradual cooling helps prevent cracking). Keep in fridge at least a couple of hours until chilled. 

Spread over the top of chilled cheesecake: 
1 ~14oz can of cherry pie filling.


  1. ok, so why does the temp of the eggs make a difference? thanks for checking the different types of cr cheese for me, because if i am having cheese cake I am using the lofat cr cheese! Could I sub nonfat sour cr in place of the yogurt? What about using lemon yogurt? Do you think a shake of cinnamon on the top after cooking would be too much? I like cinn and chocolate. now I am hungry...

  2. I could probably come up with a formal biochemical reason for why the temp matters for eggs, but the truth is that I've just found that they mix better if they're warmer. If they're still cold I have a hard time incorporating them into the batter properly.

    Nonfat sour cream should be fine. I've used low fat sour cream and it worked quite well. While I've never tried non-fat, I can't see any reason it wouldn't also work.

    I guess you could use lemon yogurt if you really want to, but I think that it would be a flavor too far... lemon, cherry, almond and chocolate just seems a bit much. That plus I'm not personally partial to lemon and chocolate together. I have used cherry yogurt, though, and that works well.

    I've never tried the cinnamon. I wonder again if it would be a bit much with the cherry and almond. You could omit the almond and add cinnamon to the cheesecake batter instead...although I don't know if cherries would work with that or not.