Dark Chocolate Cherry Cheesecake (Printable)
Creamy cheesecake with dark chocolate base and sweet cherry topping
# What You'll Need:
→ Crust
01 - 7 ounces chocolate graham crackers or chocolate cookies, crushed
02 - 5 tablespoons unsalted butter, melted
03 - 2 tablespoons granulated sugar
04 - Pinch of salt
→ Cheesecake Filling
05 - 8 ounces dark chocolate (70% cacao), chopped
06 - 32 ounces cream cheese, room temperature
07 - 1 cup granulated sugar
08 - 3 large eggs, room temperature
09 - 1/2 cup sour cream
10 - 1 teaspoon vanilla extract
11 - 1 tablespoon all-purpose flour
12 - 1/2 teaspoon salt
→ Cherry Topping
13 - 12 ounces fresh or frozen cherries, pitted
14 - 1/3 cup granulated sugar
15 - 2 tablespoons lemon juice
16 - 2 tablespoons water
17 - 1 tablespoon cornstarch
# How to Make It:
01 - Preheat oven to 340°F. Grease a 9-inch springform pan and line the base with parchment paper.
02 - In a medium bowl, combine crushed chocolate cookies, melted butter, sugar, and salt. Press firmly into the bottom of the pan. Bake for 10 minutes, then allow to cool.
03 - Melt dark chocolate in a heatproof bowl set over simmering water, stirring occasionally. Remove from heat and let cool slightly.
04 - In a large bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing thoroughly after each addition. Blend in sour cream, vanilla, flour, and salt until just combined. Gently fold in the melted chocolate.
05 - Pour filling over the cooled crust and smooth the top. Gently tap the pan on the counter to release trapped air bubbles. Bake for 50 to 55 minutes until edges are set but the center still jiggles slightly.
06 - Turn off the oven and crack the door open. Let cheesecake cool inside for 1 hour. Remove from oven and run a knife around the edge to loosen. Cool completely to room temperature, then refrigerate for at least 4 hours or overnight.
07 - In a saucepan, combine cherries, sugar, lemon juice, and water. Cook over medium heat until cherries release juices, about 5 minutes. Whisk cornstarch with 1 tablespoon cold water, stir into the cherry mixture, and simmer until thickened, 2 to 3 minutes. Cool completely.
08 - Spread cooled cherry topping over the chilled cheesecake just before serving.
# Expert Advice:
01 -
- The contrast between bittersweet dark chocolate and bright cherries creates the kind of sophisticated flavor profile that makes people think you spent days perfecting it
- That slightly jiggly center transforms into silk in your mouth, while the crust adds just enough chocolate crunch to keep things interesting
02 -
- Cheesecakes continue baking after they leave the oven due to residual heat, so pulling it out when the center is still slightly jiggly is not a mistake
- Let the cheesecake cool completely before adding the cherry topping, otherwise the heat will melt that beautiful fruit layer right into the filling
03 -
- A water bath in the oven creates even gentler heat, virtually eliminating cracks and producing the silkiest texture possible
- Room temperature ingredients are non-negotiable because cold cream cheese and eggs create lumpy batter that bakes into an uneven, disappointing texture