Kerrian's Creamy Chocolate Cheesecake and add a Cherry topping.
Want to make something different? These Cherry Cheesecake Brownies adapted from Deb Wise's recipe in Cooking Light, September 2011 are great.
The matzo cake meal in the cheesecake thickens the batter and allows for a creamy texture to the cheesecake, but you can substitute regular all-purpose flour for the cake meal.
CHERRY CHEESCAKE BROWNIES
1/2 cup chopped dried tart cherries (I use Trader Joe's)
1 tablespoon Kirsch or another cherry liqueur
1/4 cup sugar
6 ounces cream cheese (low fat or not)
1 tablespoon matzo cake meal
1/4 teaspoon Madagascar vanilla extract
1 large egg, lightly beaten
1 1/2 teaspoons unsweetened DARK cocoa
4 ounces dark chocolate (70-85% cacao, fair trade), finely chopped
6 tablespoons sweet butter, cut into small pieces
1/2 teaspoon Madagascar vanilla extract
2 large egg whites
1 large egg
3/4 cup all-purpose flour
3/4 cup sugar
1/2 teaspoon baking powder
1/8 teaspoon salt
1. Preheat oven to 325°.
2. For cheesecake: Place cherries and Kirsch in microwave-safe bowl. Microwave on HIGH 45 seconds or until boiling; let stand 20 minutes.
Place 1/4 cup sugar and cream cheese in large bowl; beat with mixer at medium speed 1 minute or until smooth. Add matzo meal, 1/4 teaspoon vanilla, and 1 egg; beat just until blended. Stir in cherry mixture.
3. For brownies: Coat 9-inch square metal baking pan with cooking spray; dust with cocoa.
Combine chocolate and butter in microwave-safe dish; microwave at HIGH for 1 minute, stirring every 20 seconds. Let stand for 5 minutes--or combine in double boiler over simmering water, then let stand for 5 minutes.
Stir in 1/2 teaspoon vanilla, egg whites, and 1 egg.
Lightly spoon flour into dry measuring cups; level with knife. Combine flour, 3/4 cup sugar, baking powder, and salt in large bowl. Stir chocolate mixture into flour mixture.
4. Scrape half brownie batter into prepared pan.
Dot half of cheesecake batter on top.
Top with remaining brownie batter.
Dot with the remaining cheesecake batter.
Swirl batters using tip ofknife.
Bake at 325° for 50 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging.
Cool completely in pan on a wire rack.
Cut into squares.