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Spiked Cherry Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 79 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. Preheat Oven: Set your oven to 160°C (140°C fan/gas mark 3) to prepare for baking the cheesecake.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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