While trying to come up with something to eat for dinner, I decided to make dessert first since it's that time of the week to clean our fridge. There are 3 parts to this recipe: chocolate cookie crust, cheesecake filling, and the cherry topping. And here's the recipe. Remember, am just using our oven toaster for this and it doesn't have a thermometer. So I couldn't really say how high the oven was, but we have the one with a heat coil at the top and bottom.
Chocolate Cookie Crust
1 1/3c ground chocolate cookies
1/3c melted butter
dash of cinnamon
Pre-heat oven. Mix everything together in a bowl and pour into a 9-inch cake pan. If you don't have one, just use any oven-friendly container and pack about 1/4" high. Bake for 8 minutes. Let it cool.
1 1/3c ground chocolate cookies
1/3c melted butter
dash of cinnamon
Pre-heat oven. Mix everything together in a bowl and pour into a 9-inch cake pan. If you don't have one, just use any oven-friendly container and pack about 1/4" high. Bake for 8 minutes. Let it cool.
Begin making the filling.
Cheesecake Filling:
8oz cream cheese
sugar
1 egg
vanilla
Beat together cream cheese and sugar. Adjust sugar amount to taste. Add in egg and continue beating until smooth. Blend in vanilla. Pour over chocolate cookie crust and bake for 12 mins. Let it cool.
Cheesecake Filling:
8oz cream cheese
sugar
1 egg
vanilla
Beat together cream cheese and sugar. Adjust sugar amount to taste. Add in egg and continue beating until smooth. Blend in vanilla. Pour over chocolate cookie crust and bake for 12 mins. Let it cool.
Cherry Topping
bottle of cherries
water
sugar
cornstarch
Pour the cherries and the syrup in a pan. Add in sugar and bring to a boil. Dissolve a little cornstarch in water and add to the rest of the ingredients in the pan. When the syrup starts to thicken, turn the heat off. Let it cool.
Top it over the baked cheesecake and place in the fridge.
bottle of cherries
water
sugar
cornstarch
Pour the cherries and the syrup in a pan. Add in sugar and bring to a boil. Dissolve a little cornstarch in water and add to the rest of the ingredients in the pan. When the syrup starts to thicken, turn the heat off. Let it cool.
Top it over the baked cheesecake and place in the fridge.
There's hardly a break time in making this dessert as you'd end up doing something else related to it while waiting for the rest of it to cool.
I made mini versions also for "portioning" hehehe
As for dinner, well, I got tired from making the cheesecake that I just ended up cooking pasta and tossing in minced garlic and tuyo in olive oil =)
