Recipe by Raven
"I won a baking contest with this cake. This is very rich, delicious, and worth the time it takes to make it."
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semi-sweet chocolate chips
graham cracker crumbs
5 (8 ounce) packages
cream cheese, softened
1 1/4 cups
1/2 (16 ounce) jar
maraschino cherries - drained, chopped, and juices reserved
1/2 (16 ounce) jar
maraschino cherries, halved
semisweet chocolate chips
I enjoyed the idea of this cheesecake. I made it in a 10" springform pan instead of a pie plate. I found that the crust was too runny to create sides to the cheesecake (not really an issue). The next time I make this, I will be making a couple of modifications - Oreo cookie crumb crust, cherry pie pilling instead of maraschinos. As is, this is pretty tasty. With these changes, possibly divine.
The cheesecake was good, and the crust was delicious. I did have some trouble building up the edge, but letting it sit for a bit seemed to help. I think maybe a little less butter would make it easier.
I used a spring form pan, which didn't seem to cause any problems, or need too much additional baking time. I found the cherry sauce to be a bit mild, though. I would suggest maybe making a cherry sauce using fresh or frozen cherries with some sugar and thickener, as you would a pie filling. The sauce heated well (I used flour instead of cornstarch to thicken), but with the final product it was just over-powered by the cheesecake itself.
* Percent Daily Values are based on a 2,000 calorie diet.
Black Forest Cheesecake
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 516
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