If you’re looking to impress friends or treat yourself to something truly indulgent, the Spiked Cherry Cheesecake Recipe is an absolute winner. This cheesecake combines the rich creaminess of mascarpone and full-fat cream cheese with the deep chocolatey crunch of a cocoa biscuit base. Then, it gets an adult twist with a boozy cherry topping made from black cherries soaked in kirsch, rum, or amaretto for a burst of fruity warmth in every bite. It’s the kind of dessert that feels luxurious but is surprisingly straightforward, perfect for special occasions or whenever you want a slice of happiness.
Ingredients You’ll Need
These ingredients are delightfully simple but each plays a crucial role in creating the perfect texture and harmony of flavors. From the crumbly chocolate biscuit base to the silky smooth filling and boozy cherry topping, they come together to make a memorable dessert experience.
- 400g dark chocolate digestive biscuits: Provides a rich and crunchy base that’s the perfect contrast to the creamy filling.
- 3 tablespoons cocoa powder: Adds an extra depth of chocolate flavor and intensifies the base.
- 160g unsalted butter, melted: Binds the biscuit crumbs together to form a sturdy yet tender crust.
- 560g full-fat cream cheese (Philadelphia): The heart of the cheesecake, delivering that classic creamy tang.
- 100g mascarpone: Gives the filling additional richness and a luxuriously smooth texture.
- 200g caster sugar: Sweetens the filling to just the right level without overpowering.
- 90ml soured cream: Adds a subtle tang and keeps the cheesecake moist and silky.
- 3 large free-range eggs: Act as a natural binder, setting the cheesecake perfectly.
- 1 teaspoon vanilla bean paste: Infuses the filling with warm, fragrant vanilla notes.
- 50g plain flour: Helps stabilize the filling for a smooth and even bake.
- 390g jar Opies black cherries with kirsch (from Tesco or Waitrose): The star of the topping, offering juicy bursts of flavor enhanced by the kirsch.
- 2 tablespoons caster sugar: Sweetens the cherry syrup for that glossy finish.
- Splash of amaretto, rum, or kirsch: Introduces a boozy kick that wakes up the cherries and elevates the entire cake.
How to Make Spiked Cherry Cheesecake Recipe
Step 1: Make the Base
Start by crushing your dark chocolate digestive biscuits and cocoa powder together until they’re finely ground — a food processor does this job beautifully. Then combine the crumbly mixture with melted butter to create a chocolatey, sticky base. Press this mixture firmly into the bottom of a greased 20cm loose-bottomed cake tin. Pop it in the fridge for 30 minutes to chill and set, which helps create a crisp crust that holds up against the creamy filling.
Step 2: Preheat Oven
While your base chills, get your oven warmed up to 160°C (140°C fan/gas mark 3). It’s important the oven is ready so your cheesecake bakes evenly and develops that beautiful light golden color on top.
Step 3: Make the Filling
In a large bowl, beat together the cream cheese, mascarpone, caster sugar, soured cream, eggs, and vanilla bean paste until you get a lush, smooth mixture. Once it’s well combined, sift in the plain flour and gently fold it through to keep the filling light and airy. This creamy filling is the heart of the Spiked Cherry Cheesecake Recipe, and getting it silky smooth means every bite is downright dreamy.
Step 4: Bake the Cheesecake
Pour your creamy filling over the chilled biscuit base and smooth the surface with a spatula for an even finish. Slide the cake tin into the oven and bake for 50 to 60 minutes. You want the cheesecake to be set but still have a slight wobble in the center—this ensures a satisfying, creamy texture once cooled. Leave it to cool completely in the oven with the door slightly open to prevent cracking.
Step 5: Make the Topping
Drain the jarred cherries, but save the syrupy liquid. Heat this liquid gently in a saucepan with the caster sugar until it thickens into a glossy syrup. Once cooled, stir in a splash of your preferred spirit—amaretto, rum, or kirsch—all great choices that add complexity and that signature “spiked” note to the topping. This boozy cherry syrup is what sets the Spiked Cherry Cheesecake Recipe apart from the ordinary.
Step 6: Serve
When your cheesecake is completely cooled, pour the luxurious cherry topping evenly over it, letting those juicy cherries rest beautifully on the creamy surface. Drizzle with the syrup to finish, and get ready to wow anyone lucky enough to share this slice of heaven with you.
How to Serve Spiked Cherry Cheesecake Recipe
Garnishes
For a stunning finish, add a few fresh cherries or chocolate shavings on top for extra texture and visual appeal. A light dusting of cocoa powder or a sprinkle of toasted almonds also brings a lovely touch. These little extras can elevate your presentation and delight your guests before the very first bite.
Side Dishes
Serve your cheesecake alongside a dollop of freshly whipped cream or a scoop of vanilla bean ice cream to balance the rich flavors. A glass of sparkling wine or a chilled dessert wine makes an excellent pairing, enhancing the boozy notes in the topping for a truly celebratory experience.
Creative Ways to Present
Try serving individual portions in clear glass jars or small dessert cups layered with extra cherry syrup and biscuit crumbs for a fun twist. Alternatively, create a platter with the cheesecake slices surrounded by fresh berries and edible flowers for a beautiful centerpiece that’s as inviting to the eye as it is to the taste buds.
Make Ahead and Storage
Storing Leftovers
After enjoying your cheesecake, cover any leftovers tightly with cling film or store in an airtight container. Keep refrigerated and consume within 3 to 4 days for the freshest flavor and texture. The flavors will actually intensify over time, making it even better the next day.
Freezing
You can freeze the cheesecake, but it’s best to do so without the cherry topping to maintain its texture. Wrap the cheesecake tightly in plastic wrap and then foil before placing in the freezer. When you’re ready to eat, thaw overnight in the fridge and add fresh cherry topping just before serving to keep everything tasting vibrant and fresh.
Reheating
Cheesecake is best enjoyed cold or at room temperature, so reheating isn’t recommended. Simply leave slices out for 30 minutes before serving to bring out the flavors and soften the texture slightly. This way, the Spiked Cherry Cheesecake Recipe will always be at its absolute best.
FAQs
Can I use fresh cherries instead of jarred cherries?
Absolutely! Fresh cherries can be cooked down with sugar and your chosen spirit to create a homemade spiked cherry topping. Just make sure to pit them first and adjust the cooking time until the syrup thickens nicely.
Why is the cheesecake still wobbly after baking?
A slight wobble in the center means the cheesecake is perfectly set and will firm up as it cools. Overbaking can dry out the texture, so it’s better to err on the side of gentle doneness with this recipe.
Can I substitute other spirits besides kirsch, rum, or amaretto?
Yes, you can experiment with other fruit-flavored liqueurs like cherry brandy or even a splash of bourbon for a different but still delicious twist. Just choose one that complements cherries well.
Is it possible to make this cheesecake gluten-free?
Yes! Simply swap the digestive biscuits for gluten-free chocolate cookies and verify that all other ingredients are gluten-free. The rest of the recipe remains the same and just as delicious.
How do I prevent the cheesecake from cracking?
Cooling the cheesecake gradually in the slightly opened oven helps avoid cracks. Also, avoid overmixing the batter and don’t open the oven door too often during baking to keep the temperature stable.
Final Thoughts
If you’re ready to treat yourself and your guests to something truly special, don’t hesitate to try this Spiked Cherry Cheesecake Recipe. It’s the perfect mix of creamy, chocolaty, and boozy, bringing a festive and sophisticated flair to your dessert table. Once you make it, it’s sure to become a cherished favorite you’ll want to share again and again.
Print
Spiked Cherry Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
This Spiked Cherry Cheesecake combines a rich dark chocolate biscuit base with a creamy, smooth cheesecake filling enhanced with full-fat cream cheese and mascarpone. Topped with kirsch-infused black cherries in a homemade syrup, this dessert offers a delightful balance of chocolate, creamy tang, and boozy cherry sweetness. Perfect for special occasions or indulgent treats.
Ingredients
Base
- 400g dark chocolate digestive biscuits
- 3 tablespoons cocoa powder
- 160g unsalted butter, melted
Cheesecake Filling
- 560g full-fat cream cheese (Philadelphia)
- 100g mascarpone
- 200g caster sugar
- 90ml soured cream
- 3 large free-range eggs
- 1 teaspoon vanilla bean paste
- 50g plain flour
Topping
- 390g jar Opies black cherries with kirsch (from Tesco and Waitrose)
- 2 tablespoons caster sugar
- Splash of amaretto, rum, or kirsch
Instructions
- Make the Base: Whizz the dark chocolate digestive biscuits and cocoa powder in a food processor until finely ground. Mix the crumbs with melted butter, then press the mixture evenly into the base of a greased 20cm loose-bottomed cake tin. Chill in the refrigerator for 30 minutes to set the base firmly.
- Preheat Oven: Set your oven to 160°C (140°C fan/gas mark 3) to prepare for baking the cheesecake.
- Make the Filling: In a large bowl, whip together the full-fat cream cheese, mascarpone, caster sugar, and soured cream until smooth. Beat in the eggs and vanilla bean paste until fully incorporated. Sift the plain flour over the mixture and gently fold it in to create a smooth, thick batter.
- Bake Cheesecake: Pour the prepared filling over the chilled biscuit base, smoothing the top with a spatula. Bake in the preheated oven for 50 to 60 minutes, or until the cheesecake is set and lightly golden on top. Once baked, leave the cheesecake to cool completely inside the oven to prevent cracking.
- Make the Topping: Drain the black cherries from their jar, reserving the liquid. In a small saucepan, gently heat the reserved cherry liquid with the caster sugar until it thickens into a syrup. Remove from heat and allow the syrup to cool before stirring in a splash of amaretto, rum, or kirsch for added flavor.
- Serve: Once the cheesecake has fully cooled, top it with the drained black cherries. Drizzle the cherry syrup over the top just before serving to enhance the fruity, boozy notes of this decadent dessert.
Notes
- Ensure the cheesecake cools gradually in the oven after baking to prevent cracks on the surface.
- Use full-fat cream cheese and mascarpone for the creamiest texture and best flavor.
- The choice of amaretto, rum, or kirsch adds a subtle boozy accent—select whichever flavor you prefer or have on hand.
- If you prefer a non-alcoholic version, omit the spirits and use cherry juice or syrup instead.
- Press the biscuit base firmly to ensure a sturdy foundation for the cheesecake filling.
- Use a loose-bottomed tin for easy removal and cleaner presentation.
