Description
This decadent Chocolate Cherry Cheesecake combines a rich chocolate cookie crust with a creamy, luscious chocolate-infused cheesecake filling loaded with fresh cherries. Finished with a glossy cherry and dark chocolate ganache topping, this dessert is perfect for special occasions or indulgent treats. The cheesecake is baked using a water bath to ensure a smooth, crack-free texture and chilled for a perfect set.
Ingredients
Scale
Crust
- 1½ cups chocolate cookie crumbs or graham cracker crumbs
- ¼ cup melted butter
Cheesecake 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: Combine the chocolate cookie crumbs with melted butter in a bowl. Press this mixture evenly into the bottom of a 9-inch springform pan to form the crust.
- Mix Cream Cheese and Sugar: In a large mixing bowl, 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 into the cream cheese mixture, mixing just until each egg is combined to prevent overmixing.
- Add Sour Cream and Chocolate: Stir in the sour cream and melted dark chocolate until the batter is fully combined and smooth.
- Fold in Cherries: Gently fold the pitted and halved fresh cherries into the cheesecake batter, distributing them evenly without breaking them up.
- Assemble Cheesecake: Pour the filling over the prepared crust in the springform pan, spreading evenly.
- Prepare Water Bath: Place the springform pan inside a larger pan filled with hot water to create a water bath, which helps prevent cracking during baking.
- Bake: Bake for 60 minutes or until the center is slightly wobbly and an instant-read thermometer inserted into the center reads 145°F.
- Initial Cooling: After baking, turn off the oven, crack the oven door open, and let the cheesecake cool inside for 1 hour to slowly reduce temperature and avoid cracks.
- Refrigerate: Remove from the oven and water bath, then refrigerate the cheesecake for at least 6 hours, preferably overnight, to allow it to fully set.
- Prepare Topping: Melt the cherry preserves and 4 oz dark chocolate together until smooth to create a glossy ganache topping.
- Finish: Spread the cherry-chocolate ganache evenly over the chilled cheesecake before serving.
Notes
- Ensure all cream cheese is fully softened before mixing to prevent lumps.
- Using a water bath is essential to avoid cracks by providing a moist baking environment.
- Be gentle when folding in cherries to keep them intact.
- For best results, chill the cheesecake overnight before adding the ganache topping.
- If you prefer a less sweet topping, adjust the amount of cherry preserves used.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
