Black Forest Chocolate Cherry Cheesecake Squares
Cassandra looked up to see his dark blue eyes sparkle with mischief. “Papa, you are incorrigible.”
“Now, you know I ain’t one to lie,” he said as he dipped a finger into the cake batter when he thought she was not looking.
“Keep your hands out of there, old man.”
“You can’t tell your father what to do. I am testing the quality of the dessert. I think it needs more chocolate,” he said, sampling more of the batter with two fingers this time. …
“Is the oven ready?” she asked, hoping to dodge the imminent lecture.
“Don’t worry yourself. It will be ready for my Chocolate Mud Cherry Cheesecake Squares once you finish with the cream cheese. You know, that is one of the most long-winded descriptions for a recipe I have ever heard. What tomfool came up with that nonsense?”
Cassandra looked over her shoulder. “You did.” — The Invitation (RIVETED, Book 1)
Black Forest Chocolate Cheesecake Squares
Ingredients
- Things you’ll need
- • Skewer
- • Vegetable oil
- • Cocoa Powder
- • Metal Bowl
- • Sauce pan
- Cherry Cheesecake topping
- • 8 ounces cream cheese, softened
- • 2 ounces ricotta cheese
- • 2 ounces mascarpone cheese
- • 1 cup sugar
- • 3 teaspoons maraschino juice
- • 1 large egg
- • 1 teaspoon cherry flavoring (optional)
- • 1/2 teaspoon sea salt
- • 3 tablespoons all-purpose flour
- Chocolate Brownie batter
- • 6 ounces chopped 70% Bittersweet Dark Chocolate (Ghiradelli)
- • 1/2 cup unsalted butter
- • 1 cup white sugar
- • ¼ cup golden brown sugar, packed
- • 3 large eggs
- • 1 1/2 teaspoons vanilla extract
- • 3/4 teaspoon salt
- • 3/4 cup all-purpose flour
- • ¼ cup sour cream
- • ¼ cup maraschino cherries, roughly chopped (optional)
Instructions
Preheat the oven to 350°F. Spray pan with vegetable oil and sprinkle the cocoa powder into a 9-inch baking pan making sure to dust corners and along the baking pan wall. Discard excess cocoa powder.
Make Chocolate Brownie:
1. In a saucepan, with an inch of simmering water, place a metal bowl on top of the saucepan (a makeshift double boiler) and melt chocolate and butter using a whisk to stir.
2. Once the chocolate and butter are fully melted whisk in sugar and eggs, one at a time, then add in vanilla and salt. Remove from heat and whisk in sour cream and flour until combined.
3. Set aside ¼ cup of batter before stirring in the (optional) chopped maraschino cherries. Spread the rest of the batter evenly in cocoa dusted baking pan.
Make Cherry Cheesecake topping:
4. In a standing mixer, using beater attachment, on medium speed cream both cream cheese and sugar until light and fluffy.
5. On low-speed beat in egg, maraschino juice, cherry flavoring, sea salt, and ricotta, and mascarpone.
6. Once fully incorporated mix in flour. Evenly spread the batter onto chocolate mud batter.
7. Place a dollop of chocolate mud batter on the top of the cheesecake batter. Use skewers to make swirl patterns throughout the cheesecake mixture.
8. Bake Black Forest Chocolate Cheesecake on middle rack in the center of the oven for 35 minutes, or until a tester comes out with crumbs adhering to it. Allow to cool completely before chilling in the refrigerator for 6 hours or overnight.
9. Once chilled either cut or bring to room temperature and cut into squares and serve. Enjoy!
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