Chocolate and Cherry Cheesecake Squares

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Chocolate and Cherry Cheesecake Squares
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Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 8 h. 35 min.
Ready in
Calories:
448
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie448 kcal(21 %)
Protein6.58 g(7 %)
Fat30.09 g(26 %)
Carbohydrates39.93 g(27 %)
Sugar added22.01 g(88 %)
Roughage1.23 g(4 %)
Vitamin A277.06 mg(34,633 %)
Vitamin D0.53 μg(3 %)
Vitamin E2.03 mg(17 %)
Vitamin B₁0.04 mg(4 %)
Vitamin B₂0.24 mg(22 %)
Niacin1.21 mg(10 %)
Vitamin B₆0.05 mg(4 %)
Folate23.11 μg(8 %)
Pantothenic acid0.4 mg(7 %)
Biotin1.46 μg(3 %)
Vitamin B₁₂0.49 μg(16 %)
Vitamin C4.4 mg(5 %)
Potassium125.13 mg(3 %)
Calcium75.67 mg(8 %)
Magnesium16.59 mg(6 %)
Iron0.73 mg(5 %)
Iodine16.88 μg(8 %)
Zinc0.52 mg(7 %)
Saturated fatty acids17.34 g
Cholesterol131.41 mg

Ingredients

for
16
Ingredients
1 ¼ cups chocolate cookie crumb
0.333 cup butter (melted)
4 cups cream cheese (softened)
1 ½ cups sugar
4 eggs
1 egg yolk
0.333 cup Sour cream
2 tablespoons whipping cream
1 tablespoon vanilla extract
½ cup dried Cranberry
½ cup mini Chocolate chip
3 cups frozen mixed berries
½ cup cherry-cranberry juice
¼ cup sugar
1 tablespoon freshly squeezed lemon juice
¼ cup Coconut shaving
How healthy are the main ingredients?
cream cheesesugarSour creamCranberrysugaregg

Preparation steps

1.
Heat oven to 325 ºF.
2.
To make the crust, combine chocolate cookie crumbs and butter in a medium mixing bowl. Place mixture in a square springform pan. Press crumbs on bottom in even layer. Using heavy duty foil, wrap bottom of cheesecake pan with foil up to top of pan. Bottom and sides should be covered. Set aside.
3.
To make the filling, using an electric mixer, beat cream cheese until soft. Add sugar; beat until well mixed. Add eggs and egg yolk, one at a time, beating 10 to 15 seconds after each addition. Do not over beat. Add sour cream, whipping cream, and vanilla; mix well. Fold in the dried cranberries and chocolate chips.
4.
Pour into prepared springform pan. Carefully place wrapped springform pan into large roasting pan. Add hot water to reach halfway up springform pan, being careful not to get water into cheesecake. Place roasting pan into oven. Bake 50 to 60 minutes, or until sides of cheesecake are set and center is almost set. Do not over bake or cheesecake will crack.
5.
Turn off oven. Prop open door with a wooden spoon. Leave cheesecake in oven for one hour.
6.
Remove from oven and place in refrigerator for 6 to 24 hours, until completely cooled. Carefully run knife around rim of pan to loosen cheesecake. Remove sides of pan.
7.
To make the sauce, add all sauce ingredients to a 2-quart saucepan. Cook over medium heat, stirring occasionally, until sauce is slightly thickened, about 15 to 18 minutes and then cool.
8.
Place half of sauce on top of cheesecake and garnish with a sprinkling of coconut shavings. Cut cheesecake into square pieces, then serve with additional sauce if desired.