Cherry Chocolate Cheesecake
Indulge in the perfect combination of rich chocolate and sweet cherries with this decadent cheesecake. A creamy chocolate filling on a chocolate cookie crust, topped with a luscious cherry sauce—this dessert is perfect for special occasions.
- Prep Time: 30 minutes
- Chill Time: 4 hours
- Cook Time: 1 hour
- Total Time: 5 hours 30 minutes
- Yield: Servings: 12 slices
- Category: Desserts, Cheesecake
- Method: Baking, chilling
- Cuisine: American
Ingredients
Scale
For the crust:
- 200 g (2 cups) chocolate cookie crumbs (e.g., Oreo or chocolate graham crackers)
- 75 g (1/3 cup) unsalted butter, melted
For the chocolate cheesecake filling:
- 500 g (2 blocks) cream cheese, softened
- 150 g (3/4 cup) granulated sugar
- 3 large eggs
- 120 ml (1/2 cup) sour cream
- 120 g (4 oz) dark chocolate, melted and slightly cooled
- 1 tsp vanilla extract
For the cherry topping:
- 300 g (2 cups) fresh or frozen cherries, pitted
- 100 g (1/2 cup) granulated sugar
- 1 tbsp cornstarch
- 2 tbsp water
- 1 tsp lemon juice
Instructions
1. Prepare the crust:
- Preheat your oven to 175°C (350°F).
- Mix the chocolate cookie crumbs and melted butter until evenly combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then let cool.
2. Prepare the filling:
- Lower the oven temperature to 160°C (325°F).
- Beat the cream cheese and sugar together in a large bowl until smooth and creamy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the sour cream, melted chocolate, and vanilla extract until fully incorporated.
- Pour the filling over the cooled crust and smooth the top.
3. Bake the cheesecake:
- Place the springform pan on a baking sheet and bake for 55–65 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour.
- Transfer to the refrigerator to chill for at least 4 hours, preferably overnight.
4. Prepare the cherry topping:
- In a saucepan, combine the cherries, sugar, and lemon juice. Cook over medium heat until the cherries release their juices, about 5 minutes.
- Mix the cornstarch and water in a small bowl, then stir it into the cherry mixture. Cook until the sauce thickens, about 2 minutes. Let cool completely.
5. Assemble and serve:
- Spread the cherry topping over the chilled cheesecake.
- Slice and serve. Enjoy this decadent dessert!
Notes
- For a shortcut, you can use cherry pie filling instead of making the cherry topping from scratch.
- To prevent cracks, ensure all filling ingredients are at room temperature and avoid overmixing.
Find it online: https://ukfinda.com/cherry-chocolate-cheesecake/