Description
Decadent Chocolate Cherry Cheesecake Recipe
Ingredients:
For the Crust:
2 cups (200g) chocolate cookie crumbs
1/4 cup (60g) melted butter
For the Cheesecake Filling:
3 (8 oz/225g each) packages of cream cheese, softened
1 cup (200g) granulated sugar
1/3 cup (80g) sour cream
1/2 cup (120ml) heavy cream
1 tsp vanilla extract
2 cups (350g) semi-sweet chocolate, melted and slightly cooled
4 large eggs
For the Cherry Topping:
1 cup (250g) cherry preserves or pie filling
Fresh cherries for garnish
Chocolate shavings for garnish
Instructions:
1. Prepare the Crust:
Preheat oven to 325°F (160°C).
Mix the chocolate cookie crumbs with melted butter until combined.
Press the mixture evenly into the bottom of a 9-inch (23cm) springform pan.
Bake for 10 minutes, then let it cool.
2. Make the Cheesecake Filling:
In a large bowl, beat the cream cheese and sugar until smooth and creamy.
Add the sour cream, heavy cream, and vanilla extract, and mix until combined.
Gradually add the melted chocolate and mix until smooth.
Beat in the eggs one at a time on low speed, being careful not to overmix.
3. Bake the Cheesecake:
Pour the filling over the cooled crust and smooth the top.
Place the springform pan in a larger baking dish filled with an inch of hot water (to prevent cracking).
Bake for 60-70 minutes or until the center is set but slightly jiggly.
Turn off the oven, leave the door slightly ajar, and let the cheesecake cool in the oven for 1 hour.
Chill in the refrigerator for at least 6 hours or overnight.
4. Prepare the Cherry Topping:
Spread the cherry preserves or pie filling evenly over the chilled cheesecake.
Garnish with fresh cherries and chocolate shavings.
5. Serve:
Slice and serve chilled for a rich and indulgent dessert. Perfect for special occasions or when you want to impress your guests!
Step-by-Step Guide
Follow these detailed steps for a perfect cheesecake. First, ensure all filling ingredients, especially cream cheese and eggs, are at room temperature for a smooth, lump-free batter. When making the crust, press the crumbs firmly and evenly up the sides of the springform pan for a stable base. For the filling, mix on low speed after adding the eggs to prevent incorporating excess air, which can cause cracking. The water bath is non-negotiable; wrap the bottom of your springform pan tightly in heavy-duty foil to prevent water seepage. The slow, in-oven cool-down is crucial for preventing dramatic temperature shifts that lead to cracks.
Serving Suggestions
Serve each slice with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream to complement the rich chocolate. For a festive touch, drizzle with a warm chocolate ganache or a cherry liqueur reduction. Pair with a glass of port, a stout beer, or a cup of strong black coffee to balance the sweetness. This dessert is ideal for dinner parties, holidays like Valentine’s Day or Christmas, or as a celebratory centerpiece.
How-to Summary
Create the crust from cookie crumbs and butter, bake briefly, and cool. Blend softened cream cheese with sugar, then incorporate sour cream, heavy cream, vanilla, and cooled melted chocolate. Mix in eggs one at a time on low speed. Pour filling into the crust, bake in a water bath at 325°F for 60-70 minutes until set but jiggly. Cool slowly in the turned-off oven, then chill thoroughly. Top with cherry preserves and garnish before serving.
Frequently Asked Questions
Can I use a different type of chocolate? Yes, but it will alter the flavor. Dark chocolate will intensify richness, while milk chocolate will make it sweeter. Avoid chocolate chips as they contain stabilizers that may not melt smoothly.
How do I know when the cheesecake is done baking? The edges should be set, and the center (about a 2-inch circle) should have a slight, gentle jiggle when the pan is tapped. It will firm up during cooling.
Can I make this cheesecake ahead of time? Absolutely. It needs at least 6 hours to chill, making it perfect for making the day before. Add the cherry topping up to a few hours before serving.
My springform pan leaks in the water bath. What can I do? Wrap the outside bottom and up the sides of the pan securely with two layers of heavy-duty aluminum foil before adding the crust and filling.
What can I use instead of cherry preserves? You can use a homemade compote of fresh or frozen cherries simmered with a little sugar and lemon juice, or even a high-quality raspberry topping.
Common Mistakes to Avoid
- Overmixing after adding eggs: This incorporates too much air, leading to a puffy texture and potential cracking.
- Skipping the water bath: This is the primary defense against a dry texture and a cracked surface.
- Using cold ingredients: Cold cream cheese or eggs will not blend smoothly, creating a lumpy batter.
- Not cooling gradually: Removing the cheesecake from the oven immediately to a cool room causes thermal shock and sinking.
- Cutting before fully chilled: A warm cheesecake will not slice cleanly and may collapse.
Conclusion
This Chocolate Cherry Cheesecake is a show-stopping dessert that masterfully balances rich, creamy chocolate with the bright, tangy sweetness of cherries. While the process requires attention to detail—like the water bath and gradual cooling—the result is a professional-quality, decadent treat. By following the step-by-step guide and heeding the common pitfalls, you can confidently create a flawless cheesecake that is sure to impress. The combination of textures and flavors makes every meticulous step worthwhile, ending with a dessert that is as beautiful as it is delicious.