Cherry Chocolate Cheesecake: A Decadent Dessert Recipe

Cherry Chocolate Cheesecake: just the name alone conjures up images of decadent indulgence, doesn’t it? Imagine sinking your fork into a creamy, rich cheesecake, swirled with the bright, tangy flavor of cherries and the deep, comforting notes of chocolate. This isn’t just dessert; it’s an experience!

While the exact origins of cheesecake are debated, its roots can be traced back to ancient Greece. However, the modern cheesecake, as we know and love it, truly blossomed in America. The addition of cherries and chocolate elevates this classic dessert to a whole new level of sophistication. It’s a delightful fusion of flavors that tantalizes the taste buds and leaves you craving more.

What makes Cherry Chocolate Cheesecake so irresistible? It’s the perfect balance of textures – the smooth, velvety cheesecake filling against the slightly crunchy crust, punctuated by bursts of juicy cherries and the satisfying snap of chocolate. It’s also incredibly versatile. Whether you’re looking for a show-stopping dessert for a special occasion or simply want to treat yourself to something extraordinary, this cheesecake is guaranteed to impress. The combination of sweet, tart, and rich flavors is simply divine. Plus, who can resist the allure of chocolate and cherries? Get ready to bake a masterpiece!

Ingredients:

• For the Crust:
• 1 ½ cups chocolate cookie crumbs (about 24 chocolate wafer cookies)
• 5 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar
• For the Cheesecake Filling:
• 3 (8 ounce) packages cream cheese, softened
• 1 ½ cups granulated sugar
• ½ cup sour cream
• 2 large eggs
• 2 large egg yolks
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• ½ cup heavy cream
• 6 ounces bittersweet chocolate, melted and cooled slightly
• For the Cherry Topping:
• 1 (21 ounce) can cherry pie filling
• 1 tablespoon Kirsch (cherry liqueur), optional
• 1 teaspoon lemon juice
• Optional Garnish:
• Chocolate shavings
• Fresh cherries

Preparing the Chocolate Cookie Crust

1. Crush the Cookies: First, you’ll need to crush your chocolate wafer cookies into fine crumbs. You can do this in a food processor, pulsing until they are finely ground. Alternatively, you can place the cookies in a large zip-top bag and crush them with a rolling pin. Make sure there are no large chunks remaining!
2. Combine Crust Ingredients: In a medium bowl, combine the chocolate cookie crumbs, melted butter, and granulated sugar. Mix well until all the crumbs are moistened and the mixture resembles wet sand. This is crucial for a crust that holds together nicely.
3. Press into the Pan: Press the crumb mixture firmly into the bottom of a 9-inch springform pan. I like to use the bottom of a measuring cup to evenly distribute and compact the crumbs. Make sure to press it firmly against the bottom and slightly up the sides of the pan to create a nice, defined edge.
4. Pre-bake the Crust: Bake the crust in a preheated oven at 350°F (175°C) for 8-10 minutes. This helps to set the crust and prevent it from becoming soggy later on. Remove from the oven and let it cool completely while you prepare the cheesecake filling. This is a very important step, don’t skip it!

Making the Cherry Chocolate Cheesecake Filling

1. Cream the Cream Cheese: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. This is a crucial step for a lump-free cheesecake. Make sure your cream cheese is truly softened; otherwise, you’ll end up with a grainy texture.
2. Add Sugar Gradually: Gradually add the granulated sugar to the cream cheese, beating until well combined and smooth. Scrape down the sides of the bowl occasionally to ensure everything is evenly mixed. Over-mixing at this stage can incorporate too much air, which can cause the cheesecake to crack during baking.
3. Incorporate Sour Cream: Add the sour cream and mix until just combined. Sour cream adds a lovely tang and richness to the cheesecake. Again, don’t over-mix.
4. Add Eggs and Egg Yolks: Add the eggs and egg yolks one at a time, beating gently after each addition until just combined. The egg yolks add extra richness and color to the cheesecake. Be careful not to over-mix at this stage, as over-mixing can lead to a tough cheesecake.
5. Add Extracts: Stir in the vanilla extract and almond extract. The almond extract complements the cherry and chocolate flavors beautifully, but you can omit it if you prefer.
6. Incorporate Heavy Cream: Gently fold in the heavy cream. The heavy cream adds a luxurious smoothness to the cheesecake.
7. Melt and Cool Chocolate: Melt the bittersweet chocolate in a double boiler or in the microwave in 30-second intervals, stirring in between, until smooth. Let it cool slightly before adding it to the cheesecake batter. This prevents the hot chocolate from cooking the eggs in the batter.
8. Combine Chocolate and Batter: Gradually pour the slightly cooled melted chocolate into the cheesecake batter, mixing until just combined. Be careful not to over-mix, as this can cause the cheesecake to become dense.

Baking the Cherry Chocolate Cheesecake

1. Prepare the Water Bath: Wrap the bottom of the springform pan tightly with heavy-duty aluminum foil. This will prevent water from seeping into the cheesecake during baking. Place the wrapped springform pan inside a larger roasting pan.
2. Pour in the Batter: Pour the cheesecake batter into the prepared crust. Smooth the top with a spatula.
3. Add Hot Water: Carefully pour hot water into the roasting pan, reaching about halfway up the sides of the springform pan. The water bath helps to ensure even baking and prevents the cheesecake from cracking.
4. Bake the Cheesecake: Bake in a preheated oven at 325°F (160°C) for 70-80 minutes, or until the edges are set but the center still has a slight jiggle. The jiggle is important; it means the cheesecake will be perfectly creamy once cooled.
5. Turn Off Oven and Let Cool: Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour. This gradual cooling process helps to prevent cracking.
6. Refrigerate: Remove the cheesecake from the water bath and let it cool completely on a wire rack. Then, cover it loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight. This allows the cheesecake to fully set and develop its flavors.

Preparing the Cherry Topping and Assembling

1. Prepare the Cherry Topping: In a small saucepan, combine the cherry pie filling, Kirsch (if using), and lemon juice. Heat over medium heat, stirring occasionally, until slightly thickened, about 5-7 minutes. The Kirsch adds a lovely depth of flavor, but you can omit it if you prefer. The lemon juice brightens the cherry flavor.
2. Cool the Topping: Let the cherry topping cool completely before spreading it over the cheesecake. This prevents the topping from melting the cheesecake.
3. Assemble the Cheesecake: Once the cheesecake is fully chilled and the cherry topping is cooled, remove the sides of the springform pan. Carefully spread the cherry topping evenly over the top of the cheesecake.
4. Garnish (Optional): Garnish with chocolate shavings and fresh cherries, if desired. This adds a beautiful finishing touch to the cheesecake.
5. Slice and Serve: Slice the cheesecake with a sharp knife, wiping the blade clean between slices for a neat presentation. Serve chilled and enjoy!

Conclusion:

This Cherry Chocolate Cheesecake isn’t just a dessert; it’s an experience. From the rich, decadent chocolate base to the tangy, sweet cherry swirl, every bite is a symphony of flavors and textures that will leave you craving more. I truly believe this is a must-try recipe for anyone who loves cheesecake, chocolate, or cherries – or all three! It’s surprisingly easy to make, and the impressive presentation makes it perfect for special occasions or simply a delightful treat to brighten up your week. Why is this cheesecake a must-try? Well, beyond the incredible taste, it’s the perfect balance of indulgence and freshness. The chocolate provides a deep, satisfying richness, while the cherries add a burst of fruity brightness that cuts through the sweetness beautifully. The creamy cheesecake filling ties everything together, creating a harmonious blend that’s simply irresistible. Plus, the visual appeal is undeniable. The marbled effect of the cherry swirl against the dark chocolate is stunning, making it a showstopper dessert that will impress your guests. But the best part? You can easily customize this recipe to suit your preferences. For a more intense chocolate flavor, try using dark chocolate in the crust and filling. If you prefer a less sweet cheesecake, reduce the amount of sugar slightly. And for a truly decadent experience, top each slice with a dollop of whipped cream and a fresh cherry. Here are a few serving suggestions and variations to get you started:

• Serving Suggestions: Serve chilled, ideally after being refrigerated for at least 4 hours (or even overnight) to allow the flavors to fully meld. A small scoop of vanilla ice cream or a drizzle of chocolate sauce would be a fantastic addition.
• Variations:
  • Cherry Swirl Intensity: Adjust the amount of cherry filling to your liking. For a more pronounced cherry flavor, use more cherry pie filling or add a splash of cherry liqueur to the batter.
  • Chocolate Type: Experiment with different types of chocolate, such as milk chocolate, white chocolate, or even a combination of all three!
  • Crust Options: While the chocolate cookie crust is delicious, you could also use a graham cracker crust or even a shortbread crust for a different texture and flavor.
  • Nutty Addition: Add chopped nuts, such as pecans or walnuts, to the crust or sprinkle them on top of the finished cheesecake for added crunch and flavor.
  • Liqueur Infusion: A splash of Kirsch (cherry liqueur) in the cherry filling or a bit of chocolate liqueur in the cheesecake batter can elevate the flavor profile.

I’m confident that you’ll love this Cherry Chocolate Cheesecake as much as I do. It’s a recipe that’s sure to become a family favorite. So, gather your ingredients, preheat your oven, and get ready to create a truly unforgettable dessert. I can’t wait to hear about your experience! Please, try this recipe and share your photos and feedback in the comments below. Let me know what variations you tried and how they turned out. Happy baking! I’m excited to see your creations and hear your thoughts on this delightful treat. Don’t be shy – share your tips and tricks too! Let’s build a community of cheesecake lovers! Print