Dark Chocolate Cherry Cheesecake (Printable)
A luscious creamy cheesecake with rich dark chocolate base and vibrant cherry topping, perfect for special occasions.
# What You'll Need:
→ Crust
01 - 7 oz chocolate graham crackers or chocolate cookies, crushed
02 - 5 tbsp unsalted butter, melted
03 - 2 tbsp granulated sugar
04 - Pinch of salt
→ Cheesecake Filling
05 - 8 oz dark chocolate (70% cocoa), chopped
06 - 32 oz cream cheese, at room temperature
07 - 1 cup granulated sugar
08 - 3 large eggs, at room temperature
09 - 1/2 cup sour cream
10 - 1 tsp vanilla extract
11 - 1 tbsp all-purpose flour
12 - 1/2 tsp salt
→ Cherry Topping
13 - 12 oz fresh or frozen cherries, pitted
14 - 1/3 cup granulated sugar
15 - 2 tbsp lemon juice
16 - 2 tbsp water
17 - 1 tbsp 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 set aside to cool.
03 - Melt dark chocolate in a heatproof bowl over simmering water using a double boiler method. Allow to cool slightly before incorporating.
04 - Beat cream cheese and sugar in a large bowl until completely smooth. Add eggs one at a time, mixing thoroughly after each addition.
05 - Mix in sour cream, vanilla extract, flour, and salt until just combined. Gently fold in the melted chocolate until evenly distributed throughout the batter.
06 - Pour filling over the cooled crust and smooth the top surface. Gently tap the pan on the counter to release any trapped air bubbles. Bake for 50 to 55 minutes until edges are set but the center retains a slight jiggle.
07 - Turn off the oven and crack the door open. Let the cheesecake cool inside for 1 hour. Remove and run a knife around the edge to prevent cracking. Cool completely to room temperature, then refrigerate for at least 4 hours or overnight.
08 - Combine cherries, sugar, lemon juice, and water in a saucepan. Cook over medium heat for 5 minutes until cherries release their juices. Whisk cornstarch with a small amount of cold water, stir into the cherry mixture, and simmer for 2 to 3 minutes until thickened. Cool completely.
09 - Spread the cooled cherry topping evenly over the chilled cheesecake just before serving.
# Expert Tips:
01 -
- The combination of bittersweet chocolate and tart cherries creates the most sophisticated sweet and sour balance
- This cheesecake freezes beautifully, meaning you can make it days ahead and still serve something that tastes freshly made
02 -
- The center should still wiggle when you remove the cheesecake from the oven. It continues cooking as it cools.
- Room temperature ingredients are not optional here. Cold eggs or cream cheese will prevent smooth incorporation.
03 -
- Place a baking sheet on the rack below your cheesecake to catch any butter that might leak from the crust
- If you see tiny cracks forming on the surface while baking, do not panic. The cherry topping will hide them completely