Description
This rich and decadent Chocolate Cherry Cheesecake combines a luscious chocolate cookie crust with a creamy, smooth chocolate-infused cream cheese filling studded with fresh cherries. Topped with a glossy cherry preserves and dark chocolate ganache, this cheesecake is perfect for special occasions or an indulgent dessert treat.
Ingredients
Scale
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
- Preheat Oven: Preheat your oven to 325°F (165°C) to prepare for baking the cheesecake.
- Prepare Crust: Mix the chocolate cookie crumbs with melted butter until evenly combined. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan to form the crust.
- Mix Cream Cheese and Sugar: Beat the softened cream cheese and sugar together until the mixture is smooth and creamy, ensuring no lumps remain.
- Add Eggs: Incorporate the eggs one at a time, mixing gently after each addition to prevent over-beating and maintain a smooth texture.
- Combine Sour Cream and Chocolate: Stir in the sour cream and melted dark chocolate thoroughly until the filling is fully integrated and silky.
- Fold in Cherries: Gently fold the pitted and halved fresh cherries into the cheesecake filling to distribute fruit evenly without breaking them up.
- Assemble Filling on Crust: Pour the prepared filling over the crust in the springform pan, smoothing the top for even baking.
- Prepare Water Bath: Place the springform pan inside a larger baking pan and fill with hot water to create a water bath. This prevents cracking by providing moist heat during baking.
- Bake the Cheesecake: Bake for 60 minutes or until the center is slightly wobbly and an instant-read thermometer registers 145°F, indicating perfect doneness.
- Cool in Oven: Turn off the oven and crack the door open. Let the cheesecake cool gradually inside for 1 hour to prevent sudden temperature changes.
- Chill: Refrigerate the cheesecake for at least 6 hours, preferably overnight, to allow it to set firmly and develop flavor.
- Add Topping: Melt together the cherry preserves and dark chocolate to create a glossy ganache. Spread this mixture evenly over the chilled cheesecake as a rich and flavorful topping.
Notes
- Using a water bath during baking helps prevent cracks on the cheesecake surface and ensures even cooking.
- Melt chocolate gently over a double boiler or in short bursts in the microwave to avoid burning.
- Full-fat cream cheese and sour cream provide the best texture and flavor, but low-fat versions can be substituted with slight changes in richness.
- For best results, chill the cheesecake overnight before serving to improve texture and flavor melding.
- Fresh cherries add a delightful burst of fruitiness, but frozen pitted cherries can be used if fresh are unavailable.
