Rangenet Online Recipe Book
ChokeCherry Cheese Cake
Ethnicity:Other     Food Type:Cakes
Preparation Time:90     Servings:8     Author: ken cooper

Ingredients:
  • Crust:
  • 2 cups crushed ginger snaps
  • 1/3 cup butter (melted)
  • 3 Tbsp sugar
  • ChokeCherry Topping Sauce:
  • 2 cups Chokecherry Juice
  • 3 Tbsp cornstarch
  • 1 cup sugar
  • pinch salt
  • tsp Almond Extract
  • Filling /Sauce:
  • 2 cups Chokecherry Topping Sauce
  • 3 packages Cream Cheese (250 ml)
  • 1/2 cup sugar
  • 2 Tbsp all-purpose flour
  • 1-teaspoon vanilla extract
  • 1 Tablespoon lemon juice
  • 2 egg whites
  • 1 cup whipping cream
  • Steps:
  • Prepare Chokecherry juice day ahead:
  • ( 6 ) cups of ripe Chokecherries / cover with water / bring to a boil mashing berries / then simmer for 30 minutes, lightly mashing / squeeze through a jelly bag to strain out juice ( squeeze well to get all the favour and colour possible) (careful not to crush pits). Extract as much juice as possible . Then refrigerate too completely cool juice.
  • Chokecherry Topping Sauce
  • 2 cups Chokecherry Juice / 3 tbsp Cornstarch / 1 cup Sugar / pinch Salt / tsp Almond Extract
  • Mix cornstarch to cup of cool chokecherry juice set aside. Add 1 cup of sugar to the remaining 1 cups of chokecherry juice and bring to a boil. Add cornstarch/juice mixture. Cook until it thickens (approx 15 minutes). Add salt and almond extract. Cool completely in fridge to set.
  • Prepare crust & cool prior to use.
  • Combine ( 3 ) Crust ingredients then press mixture into bottom and 1 inche up sides of greased 9 inche spring form pan. Chill for ( 1 ) hour until firm
  • Cream Cheese Filling
  • In mixing bowl beat cream cheese, sugar, flour, vanilla and lemon juice until fluffy. Add Whipped egg whites blend on low until blended in to cheese mixture. Stir in whipped whipping cream.
  • Bottom Layer
  • Spread evenly ( ) of cream cheese filling into crust.
  • Ribbon Layer
  • Spread evenly on top of cream cheese bottom layer ( cup ) of Chokecherry sauce
  • Top Layer
  • Carefully spoon remaining Cream cheese filling over chokecherry sauce ribbon layer. . Bake at 350 degrees for 45 to 60 minutes or until center is nearly set. Remove from oven, cool on wire rack 10 minutes then carefully run a knife around edge of pan to loosen. Cool for ( 1 ) hour on wire rack. Refrigerate overnight.
  • Chokecherry Topping
  • Carefully spoon remaining Chokecherry Topping Sauce over cake at least ( 4 ) hours before serving. Refrigerate / chill until ready to serve. Remove sides of pan prior to serving
  • Kenneth Cooper 2002/12/22
  • Canadian Wild Edibles