| Level: | Intermediate |
| Total: | 2 hr 55 min |
| Prep: | 20 min |
| Inactive: | 2 hr |
| Cook: | 35 min |
| Yield: | 6 servings |
| Level: | Intermediate |
| Total: | 2 hr 55 min |
| Prep: | 20 min |
| Inactive: | 2 hr |
| Cook: | 35 min |
| Yield: | 6 servings |
Ingredients
- Deselect All
- 1 tablespoon unsalted butter, plus more for ramekins
- 1/2 pound Bing cherries (about 30 cherries), pitted
- 3 tablespoons Kirsch (cherry brandy)
- 1 pound cream cheese, softened
- 1/2 cup sugar substitute (recommended: Splenda)
- 2 large eggs, room temperature
- Cocoa, for dusting
Instructions
- Preheat oven to 325 degrees F. Lightly butter 6 (6-ounce) ramekins
- Melt the butter in a medium skillet over medium heat. Add the cherries and 1 tablespoon of the Kirsch, and cook until the fruit softens and glazes, about 7 minutes. Divide the cherries with their juices evenly among the prepared ramekins.
- Pulse the cream cheese, sugar substitute, eggs, and remaining 2 tablespoons of Kirsch in a food processor until smooth. Pour the filling into the ramekins.
- Bake the cheesecakes until the edges puff slightly and the centers almost set, about 25 minutes. Cool the cheesecakes on a rack in the ramekins. Cover and refrigerate for at least 2 hours before serving.
- When ready to serve, run a small knife around the outside of the cheesecakes. Carefully invert each cheesecake onto a plate, then flip the cheesecakes over so the cherries are on the bottom. Lightly dust with cocoa.
Nutrition Facts
| Calories | 344 calorie |
| Total Fat | 29 grams |
| Saturated Fat | 19 grams |
| Carbohydrates | 13 grams |
| Dietary Fiber | 1 grams |
| Calories | 344 calorie |
| Total Fat | 29 grams |
| Saturated Fat | 19 grams |
| Carbohydrates | 13 grams |
| Dietary Fiber | 1 grams |