Sunday, May 1, 2016

Chocolate Cherry Truffle Cheesecake #SundaySupper

My mom has always adored dark chocolate, cherries and cheesecake - particularly in that order. Given the choice, she'd happily sit down to a relatively spartan slice of New York style cheesecake with cherry and chocolate sauce before a towering sponge cake, so this year for her birthday I figured I would combine her three sweet favourites. This Chocolate Cherry Truffle Cheesecake was born out of a 3AM brainstorm (the best ideas always come out of insomnia!) where I thought "why not make a cookie (rather than cookie crumb) base packed with dried cherries and cocoa, topped with a silky, dense, slightly tangy chocolate-laden cheese filling with a cherry swirl?". A quick consult with the birthday girl later, I found myself in the kitchen whipping together this intensely rich, but incredibly easy one bowl / one food processor cheesecake.

To make things easier on myself (and to ensure the base was completely cool and set) I baked the "cookie" the day before, letting it hang out in its springform home at room temperature overnight. The cheese mixture featured not only silky couverture chocolate and sour cream, but my favourite "secret ingredient" - silken tofu - as well. The tofu, unlike eggs, doesn't hold air when beaten, making the cheesecake incredibly creamy and dense with a far smaller chance of cracking - even without a water bath! Coupled with the extra step of partially cooling the baked cake in the oven, this dessert was as gorgeous as it was delicious.

Chocolate Cherry Truffle Cheesecake

The name of this dessert is no lie, either. Each bite of this cake feels almost exactly like eating a dark chocolate Lindor, with the occasional break of chewy cherry tang. It's so intense that a small piece is more than satisfying, and that's probably a good thing given the incredible decadence of the ingredients! According to Mom, the cake freezes well too - she just pulled the last piece out for dessert this week!

While my mom's birthday was over a month ago, Mother’s Day on May 8th is another perfect excuse to indulge in all things mom-worthy! This #SundaySupper we're sharing our favourite recipes Mom made throughout the years as well as the recipes they love to eat. Our hosts this week are Christie Campbell of A Kitchen Hoor’s Adventures and Wendy Leep Hammond of Wholistic Woman.

Starters (Appetizers, Beverages, Breakfast):

Salads, Side Dishes, and Sauces:

Main Dishes:

Desserts:

Plus What Mom Really Wants for Mother’s Day plus Mom’s Favorite from Sunday Supper Movement recipes.

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.  

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Chocolate Cherry Truffle Cheesecake
Serves 20

Crust:
¼ cup dried cherries
¼ cup port wine (or cherry juice)
⅓ cup unsalted butter, softened
⅓ cup shortening
½ tsp Kosher salt
1 egg
1 tsp vanilla
⅓ cup dark brown sugar
1 ¼ cups barley or whole wheat pastry flour
⅓ cup cocoa powder

Filling:
14 oz chopped best-quality bittersweet chocolate (I used couverture wafers)
4 oz chopped unsweetened chocolate
1 (10 oz / 300 mL) can sweetened condensed milk
24 oz cream cheese, softened
½ cup sour cream
2 large eggs
4 oz silken tofu
½ tsp salt
¼ cup cherry pie filling, pureed until smooth

chocolate wafers and / or chocolate covered cherries, for decoration

Crust:
  1. Combine cherries and port in a small bowl. Let stand at least 30 minutes (do not drain).
  2. In a large bowl, cream the butter, shortening, salt, egg, vanilla and sugar until fluffy.
  3. Sift in flour and cocoa, mixing until incorporated.
  4. Fold in cherries and liquid. The dough should resemble a chocolate chip cookie.
  5. Spread dough into the bottom of a greased and parchment-lined 10” spring-form pan and freeze 1 hour.
  6. Bake at 400 °F for 20 minutes or until just firm. Set aside to cool.
Filling:
  1. Reduce oven temperature to 325°F and wrap the outside of the spring-form pan with foil.
  2. Melt together the chocolates and condensed milk. Cool slightly.
  3. In a food processor, puree cream cheese, sour cream, eggs, tofu and salt until smooth. Add chocolate and beat until combined.
  4. Pour mixture onto prepared crust.
  5. Spoon dollops of pureed pie filling onto the cheese mixture and swirl lightly with a knife.
  6. Bake in preheated oven for about 1 hour or until filling is set.
  7. Turn off the oven and let cool inside for 30 minutes, then remove and cool to room temperature.
  8. Refrigerate in the pan, covered, at least 8 hours or overnight.
  9. Unmould and decorate with chocolate wafers and / or chocolate covered cherries, if desired 
Amount Per Serving
Calories: 449.0
Total Fat: 31.4 g
Cholesterol: 79.9 mg
Sodium: 181.3 mg
Total Carbs: 37.7 g
Dietary Fiber: 4.1 g
Protein: 8.3 g