Chocolate Cherry Cheese Cake Tart
Purée the pitted cherries and add them to a small sauce pan
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Add the cherry preserves and the cherry liqueur if using
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Whisk and bring to a simmer
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Continue to simmer
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Until reduced then remove from heat and allow to cool
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Process the chocolate wafer cookies to fine crumbs
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Empty out and add sugar and butter and combine
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Empty into wellgreased 9-9 1/2 inch tart pan with removable bottom (lining with parchment optional)
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Press into the sides and bottom firmly then bake and allow to cool
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Mix cream cheese and sugar until smooth
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Add the sour cream,flour, salt, lemon juice, and vanilla and mix again
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Add the eggs one at a time and mix until just combined
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Pour into cooled shell
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Dollop with the cherry purée
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Use knife or skewer to swirl the purée into the filling
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Then bake until the middle is just starting to set but still slightly jiggly
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Allow to cool completely then chill until serving
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Can be made ahead 1 day and leftovers stored in the fridge for up to 4 days.
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Cherry liqueur is optional and can be left out & sour cream can be subbed with yogurt
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You can sub out the wafer cookies with graham crackers or any cookie base even Oreo cookies
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Full recipe is linked
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