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Shortcut Cherry Chocolate Cheesecake Torte Recipe

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Nothing says Valentine’s Day like a box of chocolates. Why not use cherry chocolates to advantage in an easy showstopper dessert. This Cherry Chocolate Cheesecake Torte may look like it’s very involved and time-consuming, but it is actually quick and easy to prepare. As a bonus, it can be made ahead and frozen up to a month or refrigerated for up to two days. No one will guess that this beautiful and delicious dessert is so easy!

By using a homemade brownie mix, which can be made ahead and stored at room temperature for months, the bottom layer of the torte can be mixed in less than five minutes. While the brownie layer is baking, the filling ingredients can be mixed in the food processor (of course a mixer works well too for those who don’t have a food processor); while baking time is about an hour total, hands on preparation time is only 15 –20 minutes.

If you happen to have a 9" heart-shaped springform pan, it will make your dessert even more festive; otherwise, a 9" round springform pan is beautiful too.

Shortcut Cherry Chocolate Cheesecake Torte


16 Servings

Base
5 cups Mom's Brownie Mix
4 eggs
1 teaspoon vanilla

2 packages Cordial Cherries, (6.6 ounce package) or 20 cherry chocolates

Filling
2 8 oz. packages cream cheese
4 eggs
1/2 cup sugar
2/3 cup sour cream
2 tablespoons flour

Topping
1 cup semi-sweet chocolate chips
1/2 cup whipping cream

Base: Mix brownie mix with the eggs and vanilla. Spread in a 9" springform pan that has been sprayed with non-stick cooking spray and lined with parchment or waxed paper. Bake 15 minutes in a preheated 350° oven.

Filling: Meanwhile place the cream cheese, eggs, sugar, sour cream, and flour in the bowl of a food processor and process, scraping the sides once, until smooth. When the crust has baked for 15 minutes remove from the oven and arrange 15 of the cherry chocolates evenly over the top. Pour the filling over all and bake for 35-45 minutes or until the top is puffed and set. Remove from the oven.

Topping: While the torte is baking, place the chocolate chips and whipping cream in a microwaveable container. Microwave for 2 minutes. Let sit for 3 minutes, then whisk until thick. Keep at room temperature until ready to use.

Cut the remaining 5 cherry chocolates into quarters; arrange them evenly over the top of the torte. Drizzle the topping over the top of the torte decoratively. Refrigerate until chilled thoroughly. Serve with sweetened whipped cream if desired.


Amount Per Serving
Calories 527 Calories from Fat 284
Percent Total Calories From: Fat 54% Protein 6% Carb. 40%

Nutrient Amount per Serving
Total Fat 32 g
Saturated Fat 14 g
Cholesterol 151 mg
Sodium 312 mg
Total Carbohydrate 53 g
Dietary Fiber 0 g
Sugars 2 g
Protein 8 g

Vitamin A 14% Vitamin C 0% Calcium 0% Iron 6%


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Content copyright © 2013 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.



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