Gregtsters Chocolate Cheesecake with Black-cherry Glaze & Oreo cookie infused with coffee crust!!!!!. Add melted chocolate to remaining batter; mix well. Carefully spoon reserved batter over chocolate batter. Easiest Way to Cook Yummy Gregtsters Chocolate Cheesecake with Black-cherry Glaze & Oreo cookie infused with coffee crust!!!!! Gregtsters Chocolate Cheesecake with Black-cherry Glaze & Oreo cookie infused with coffee crust!!!!!. Rich, moist and a nice mild cherry flavor.
The frosting, however, wasn't the greatest match for this wonderful cake.
After making it again, you absolutely must use the SATINY CHOCOLATE GLAZE recipe instead.
The show-stopping recipe will wow holiday guests with two layers of cheesecake, a mirror-like glazed topping, and a crunchy chocolate crust.
You can have Gregtsters Chocolate Cheesecake with Black-cherry Glaze & Oreo cookie infused with coffee crust!!!!! using 16 ingredients and 3 steps. Here is how you cook it.
Ingredients of Gregtsters Chocolate Cheesecake with Black-cherry Glaze & Oreo cookie infused with coffee crust!!!!!
- Prepare 4 (8 oz) of packages of cream cheese.
- It's 3/4 Cup of heavy whipping cream.
- It's 1/3 cup of Coco.
- Prepare 2 of large Eggs.
- Prepare 1/4 Cup of Corn Starch.
- Prepare 1 TBS of vanilla.
- You need 1 2/3 Cups of Sugar.
- You need of Crust.
- You need 2/3 of of box of family size Oreo cookies.
- You need 1/3 Cup of Smart Balance.
- You need 1 TBS of French Roast Coffee.
- You need of Glaze.
- It's 2 cans of Oregon Black Cherries.
- It's 1 Cup of Sugar.
- It's 1 tsp of Cinnamon.
- You need 1 Cup of Columbia Crest Merlo wine.
Pro tip: For the creamiest cheesecake, don't overmix the batter, especially after adding the eggs. In a small bowl, combine crust ingredients. This is not the trad baked cheesecake that requires patience and lots of spare time. No, this is fresh, quick, simple and - best of all - irresistibly scrumptious!
Gregtsters Chocolate Cheesecake with Black-cherry Glaze & Oreo cookie infused with coffee crust!!!!! step by step
- Crust Take the cream filling out of the cookies by crapping them with a knife. Place them in a blender along with a 1/3 cup of Smart Balance blend until it becomes a powdery paste but not too fine. About the size of coarsely ground coffee then add coffee. Then cut paper to fit pan & press evenly on pan. Cook at 350 degrees for 12 min. Let cool.
- Batter add half the cream cheese & Sugar & mix lightly. Add Corn starch & coco mix lightly. Then add eggs one at a time along with vanilla & blend in cream. Pour in pan with the crust & place in a bigger pan with 1 in of water & cook at 350 degrees for 1 hr 15 min. Pull out of oven let stand for 1 hr. Then chill in fridge overnight..
- Glaze This is a very tricky to get right so as far as time goes Pay more attention to the thickness of the Glaze. Place 2 cans of cherries along with the juice, 1 cup of sugar, 1/2 tsp of cinnamon & 1 cup Merlo wine & bring to a boil. In a glass mix 1/3 Cup of corn starch 1/2 cup water mix well & slowly poor into sauce. Make sure you keep stirring & when it gets to a thick glaze take off the burner & let cool. Then place in fridge to chill..
Even in the spirit of retro-accuracy, please do not be tempted to open a jar of cherry pie filling over the cake. I use some French cherry concoction that seems to be pretty universally available and has no added sugar, but anything. To make the glaze, mix the preserves, balsamic vinegar, and allspice in a small bowl. Season the pork tenderloins with salt and pepper and brush the glaze on liberally. If you're hosting a crowd, we've got big-batch cheesecake recipes or mini cheesecake recipes for easy serving.