Chocolate Cherry Cheesecake

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Chocolate Cherry Cheesecake

Ingredients

For the Crust:
  • 1 1/2 cups chocolate graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
For the Cherry Topping:
  • 2 cups fresh or frozen cherries, pitted and halved
  • 1/2 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch (optional, for thickening)
For the Cheesecake Filling:
  • 16 oz (450 g) cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup sour cream
  • 1/2 cup heavy cream
  • 1/2 cup unsweetened cocoa powder
For Garnish (Optional):
  • Whipped cream
  • Chocolate shavings
  • Fresh cherries

Instructions

  1. Prepare the Crust:
    • Preheat your oven to 325°F (163°C).
    • In a medium bowl, combine the chocolate graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined and the crumbs are evenly coated with butter.
    • Press the crumb mixture into the bottom of a 9-inch (23 cm) springform pan to form an even layer. Use the back of a spoon or the bottom of a glass to press it down firmly.
    • Bake the crust for 10 minutes, then remove from the oven and let it cool while you prepare the filling.
  2. Prepare the Cherry Topping:
    • In a medium saucepan, combine the cherries, granulated sugar, and lemon juice.
    • Cook over medium heat until the cherries release their juices and the mixture starts to bubble (about 10 minutes). If you prefer a thicker sauce, mix the cornstarch with a little water to form a slurry, then stir it into the cherry mixture and cook for another 2-3 minutes until thickened.
    • Remove from heat and let the cherry topping cool.
  3. Prepare the Cheesecake Filling:
    • In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
    • Add the vanilla extract and mix well.
    • Add the eggs one at a time, mixing just until combined after each addition. Be careful not to overmix.
    • In a separate bowl, whisk together the sour cream, heavy cream, and cocoa powder until smooth.
    • Gently fold the sour cream mixture into the cream cheese mixture until fully incorporated.
    • Pour the cheesecake filling over the cooled crust in the springform pan.
  4. Bake the Cheesecake:
    • Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.
    • Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about 1 hour. This helps prevent cracking.
    • After cooling, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or overnight, to set completely.
  5. Assemble and Serve:
    • Once the cheesecake is fully chilled and set, remove it from the springform pan.
    • Spoon the cooled cherry topping evenly over the cheesecake.
    • Garnish with whipped cream, chocolate shavings, and fresh cherries if desired.

Tips:

  • For a smoother cheesecake, ensure that all your ingredients are at room temperature before mixing.
  • If you prefer a no-bake version, you can substitute the baked crust with a no-bake chocolate crust, and use a no-bake cheesecake filling.
  • To make slicing easier, run a hot knife around the edge of the cheesecake before removing the sides of the springform pan