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Low Fat Chocolate Glazed Cherry Cheesecake


10 cream-filled chocolate sandwich cookies, finely crushed (1 cup)

FILLING
4 (8 ounces each) cream cheese, at room temperature
1 1/4 cups sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3 large eggs, at room temperature
1 cup (10 ounces) maraschino cherries, coarsely chopped and pressed dry between paper towels

CHOCOLATE GLAZE
1/2 cup heavy cream
1 cup (6 ounces) semisweet chocolate chips
Decoration:whipped cream, maraschino cherries with stems, blotted dry

Heat oven to 325 degrees Fahrenheit. Have an 8-inch springform pan ready. Press cookie crumbs over bottom of pan. Lightly coat pan above crust with nonstick cooking spray.

FILLING
Beat cream cheese in a large bowl with electric mixer until almost smooth. Scrape bowl and beaters with a rubber spatula. Gradually add sugar, beating just until mixture is smooth. Beat in extracts, then eggs, one at a time, just until blended. Pour 1/3 the batter over crust. Sprinkle with 1/2 the chopped cherries. Repeat layers once. Top with remaining 1/3 batter. Bake 1 hour 15 minutes, or until a pick inserted near center comes out clean. Run a thin-bladed knife carefully around edges to release cake from side of pan. Cool cake in pan on a rack. Cover and refrigerate at least 3 hours.

CHOCOLATE GLAZE
Heat heavy cream until steaming. Off heat, stir in chocolate chips until melted and smooth. Remove sides of springform pan and place cake on waxed paper. Pour and spread chocolate over top of cake, letting some drip down sides. Return cake to refrigerator until chocolate sets, about 1/2 hour. Before serving, garnish with whipped cream and cherries.

Recipe serves 16.

Per serving: 400 cal, 6 g pro, 34 g car, 28 g fat, 112 mg chol, 221 mg sod.
Exchanges: 2 starch/bread, 1/4 fruit, 5 1/2 fat.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.