Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate Cherry Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 55 reviews
  • Author: Kimberly
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 7 hours 20 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This rich and indulgent Chocolate Cherry Cheesecake combines a smooth, creamy chocolate-infused filling with fresh cherries and a buttery chocolate cookie crust. Topped with a luscious cherry and dark chocolate ganache, it’s a perfect dessert for special occasions or anytime chocolate and cherries come to mind. The water bath baking method ensures a silky texture without cracks, delivering a classic cheesecake experience with a decadent twist.

Ingredients

Crust

  • 1½ cups chocolate cookie crumbs or graham cracker crumbs
  • ¼ cup melted butter

Filling

  • 24 oz full-fat cream cheese, softened
  • 1 cup sugar
  • 3 eggs
  • 1 cup sour cream
  • 8 oz dark chocolate, melted
  • 1 cup fresh cherries, pitted and halved

Topping

  • ½ cup cherry preserves
  • 4 oz dark chocolate, melted for ganache

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (165°C) to prepare for baking the cheesecake.
  2. Prepare Crust: Combine the chocolate cookie crumbs with melted butter until evenly mixed. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan to form the crust.
  3. Mix Cream Cheese and Sugar: In a large bowl, beat the softened cream cheese with the sugar until the mixture is smooth and creamy, ensuring no lumps remain.
  4. Add Eggs: Incorporate the eggs one at a time, mixing just until each egg is combined to avoid overmixing which can cause cracking.
  5. Add Sour Cream and Chocolate: Stir in the sour cream and melted dark chocolate fully until the filling is homogeneous and richly colored.
  6. Fold in Cherries: Gently fold the pitted and halved cherries into the batter to evenly distribute them without breaking the fruit.
  7. Pour Filling: Pour the prepared filling over the crust in the springform pan, smoothing the top lightly.
  8. Set Up Water Bath: Place the springform pan inside a larger baking pan. Carefully pour hot water into the larger pan until it reaches halfway up the sides of the springform pan to create a water bath, which helps prevent cracks during baking.
  9. Bake: Bake the cheesecake for 60 minutes, or until the center is slightly wobbly and a thermometer inserted into the center reads 145°F.
  10. Cool in Oven: Turn off the oven and crack the oven door open. Allow the cheesecake to cool inside the oven for 1 hour to gradually adjust temperature and prevent cracking.
  11. Chill: Remove the cheesecake from the oven and water bath. Refrigerate for at least 6 hours, preferably overnight, to fully set the cheesecake.
  12. Prepare Topping and Serve: Melt the cherry preserves together with the additional dark chocolate to create a glossy ganache. Spread this topping evenly over the chilled cheesecake before serving for a flavorful finish.

Notes

  • Using a water bath ensures even baking and prevents the cheesecake from cracking.
  • Make sure cream cheese is fully softened for a smooth batter.
  • Do not overmix after adding eggs to avoid incorporating excess air which may cause cracks.
  • Chilling the cheesecake for several hours or overnight is crucial for the best texture.
  • Fresh cherries add a tart contrast; canned cherries could be substituted but may alter texture and flavor.
  • Use a thermometer to check doneness accurately; underbaking slightly leads to a creamier texture.

Find it online: https://slsrecipes.com/chocolate-cherry-cheesecake-recipe/