Description
Chocolate Cherry Cheesecake
Ingredients:
Crust:
2 cups chocolate cookie crumbs
1/2 cup melted butter
Cheesecake Filling:
500g cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1/2 cup sour cream
Cherry Topping:
1 1/2 cups fresh cherries, pitted
1/2 cup cherry jam
1 tbsp lemon juice
Chocolate Ganache:
1/2 cup heavy cream
1 cup dark chocolate, chopped
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Instructions:
1. Prepare the Crust:
Preheat oven to 180°C (350°F).
In a bowl, mix chocolate cookie crumbs with melted butter. Press mixture into the bottom of a springform pan.
Bake for 10 minutes, then let cool.
2. Make the Cheesecake Filling:
In a large bowl, beat cream cheese and sugar until smooth.
Add eggs, one at a time, mixing well after each. Stir in vanilla extract and sour cream.
Pour filling over the cooled crust.
3. Bake the Cheesecake:
Reduce oven temperature to 160°C (325°F).
Bake for 45-50 minutes or until the center is set but slightly jiggly.
Cool to room temperature, then refrigerate for at least 4 hours or overnight.
4. Prepare the Cherry Topping:
In a saucepan, combine cherries, cherry jam, and lemon juice. Simmer over medium heat until thickened. Cool completely.
5. Make the Chocolate Ganache:
Heat heavy cream until just steaming. Pour over chopped dark chocolate and stir until smooth.
6. Assemble the Cheesecake:
Spread chocolate ganache over the chilled cheesecake.
Top with cherry topping and garnish with extra fresh cherries.
Serve and enjoy this decadent dessert!
Step-by-Step Guide
Follow these detailed steps for a flawless cheesecake. Begin by ensuring all ingredients, especially the cream cheese and eggs, are at room temperature to prevent a lumpy filling. When pressing the crust into the springform pan, use the bottom of a glass to create a firm, even layer. For the filling, beat the cream cheese and sugar on low speed to avoid incorporating too much air, which can cause cracks. The key to a perfect bake is the water bath: wrap the bottom of your springform pan in heavy-duty foil, place it in a larger roasting pan, and fill the roasting pan with about an inch of hot water before baking. This gentle, moist heat is the secret to a creamy texture without cracks.
Serving Suggestions
This rich dessert is best served slightly chilled. For an elegant presentation, slice with a hot, clean knife wiped between cuts. Pair each slice with a dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream to balance the intense chocolate and cherry flavors. A small cup of strong espresso or a glass of port wine makes for a perfect adult pairing. For a festive touch, garnish individual plates with a dusting of cocoa powder or shaved chocolate.
How-to Summary
To summarize, create a crust from cookie crumbs and butter, bake briefly, and cool. Beat room-temperature cream cheese with sugar, then incorporate eggs, vanilla, and sour cream for the filling. Bake in a water bath at 325°F until set but jiggly. Chill thoroughly. For topping, simmer cherries with jam and lemon juice. Make ganache by pouring hot cream over chopped chocolate. Assemble by layering ganache and cooled cherry topping over the chilled cake.
Frequently Asked Questions
Can I use frozen cherries instead of fresh?
Yes, you can use frozen cherries. Thaw and drain them well to remove excess liquid, which could make the topping too runny. You may need to simmer the topping a few minutes longer to achieve the proper thickness.
How do I prevent cracks in my cheesecake?
Using a water bath, as described in the step-by-step guide, is the most effective method. Also, avoid overmixing the batter and do not open the oven door during the first 40 minutes of baking. Cooling the cheesecake gradually in the turned-off oven with the door slightly ajar can also help.
Can I make this cheesecake ahead of time?
Absolutely. Cheesecakes need to chill for at least 4 hours, but making it 1-2 days in advance allows the flavors to meld perfectly. Add the ganache and cherry topping on the day you plan to serve it for the best texture and presentation.
What can I use if I don’t have a springform pan?
A deep 9-inch pie dish can work in a pinch, but serving will be messier. For a cleaner presentation, line a regular cake pan with parchment paper with overhanging edges to help lift the cheesecake out once frozen solid.
How should I store leftovers?
Cover the cheesecake tightly and store it in the refrigerator for up to 5 days. You can also freeze the undecorated cheesecake (without toppings) for up to 2 months. Thaw overnight in the refrigerator before adding ganache and topping.
Common Mistakes to Avoid
- Using cold ingredients: Cold cream cheese and eggs lead to an overmixed, lumpy, or cracked batter.
- Overbaking: The center should still have a slight jiggle when you remove it from the oven; it will set as it cools.
- Skipping the water bath: This crucial step ensures even, gentle cooking and prevents a dry texture or cracks.
- Adding topping to a warm cheesecake: Always ensure the cheesecake is fully chilled and the cherry topping is completely cool to prevent melting and soggy layers.
- Not letting it chill: Impatience is the enemy of cheesecake. Insufficient chilling time results in a runny, difficult-to-slice dessert.
Conclusion
This Chocolate Cherry Cheesecake is a show-stopping dessert that masterfully combines rich chocolate, tangy cream cheese, and sweet-tart cherries. While it requires attention to detail—like using room-temperature ingredients and a water bath—the process is straightforward and rewarding. By following this enhanced guide and avoiding common pitfalls, you’ll create a decadent, professional-quality cheesecake that is sure to impress at any gathering. The balance of flavors and textures makes every meticulous step worth the effort.