Description
Indulge in this rich and creamy Chocolate Cherry Cheesecake, featuring a chocolate cookie crumb crust, smooth cream cheese filling infused with dark chocolate and fresh cherries, and topped with a luscious cherry-chocolate ganache. Perfect for decadent dessert lovers, this cheesecake offers a harmonious blend of chocolate and fruit flavors baked to perfection in a water bath for a silky texture.
Ingredients
Scale
Crust
- 1½ cups chocolate cookie crumbs or graham cracker crumbs
- ¼ cup melted butter
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.
- Make the Crust: Combine the chocolate cookie crumbs with melted butter, then press this mixture evenly into the bottom of a 9-inch springform pan to form the crust.
- Beat Cream Cheese and Sugar: In a mixing bowl, beat the softened cream cheese and sugar together until the mixture is smooth and creamy.
- Add Eggs: Add the eggs one at a time to the cream cheese mixture, mixing just until combined after each addition to keep a smooth batter.
- Incorporate Sour Cream and Chocolate: Stir in the sour cream followed by the melted dark chocolate until the filling is fully combined and uniform in color.
- Fold in Cherries: Gently fold in the pitted and halved fresh cherries to distribute them evenly throughout the filling.
- Pour Filling Over Crust: Pour the cheesecake filling evenly over the prepared crust in the springform pan.
- Prepare Water Bath: Place the springform pan inside a larger pan filled with hot water to create a water bath; this helps prevent cracking during baking.
- Bake Cheesecake: Bake the cheesecake in the preheated oven for 60 minutes, or until the center is slightly wobbly and reaches 145°F on a thermometer.
- Cool in Oven: Turn off the oven, crack the door open, and let the cheesecake cool inside gently for 1 hour to prevent sudden temperature changes.
- Chill to Set: Refrigerate the cheesecake for at least 6 hours to fully set and develop its flavors.
- Make and Spread Ganache Topping: Melt the cherry preserves and dark chocolate together, then spread this glossy, flavorful ganache evenly over the chilled cheesecake before serving.
Notes
- Using a water bath helps prevent the cheesecake from cracking during baking.
- Allow the cheesecake to chill for a minimum of 6 hours; overnight chilling yields the best texture.
- Fresh cherries add moisture and tartness; ensure they are pitted properly before folding in.
- Use a thermometer to check doneness; the center should be slightly wobbly but cooked through.
- To remove the cheesecake easily, run a knife around the edges after cooling before releasing the springform.
