Dark Chocolate Cherry Cheesecake (Printable)
A luxurious creamy cheesecake with rich dark chocolate base and sweet 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% cacao), 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 Steps:
01 - Preheat oven to 340°F. Grease a 9-inch springform pan and line the base with parchment paper.
02 - Mix crushed chocolate cookies, melted butter, sugar, and salt in a medium bowl. Press firmly into the bottom of the pan. Bake for 10 minutes, then let cool.
03 - Melt dark chocolate in a heatproof bowl over simmering water (double boiler); let cool slightly.
04 - Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Mix in sour cream, vanilla, flour, and salt until just combined. Fold in melted chocolate.
05 - Pour filling over cooled crust, smoothing the top. Tap pan gently to release air bubbles. Bake for 50-55 minutes until edges are set but center is slightly jiggly.
06 - Turn off oven, crack door, and let cheesecake cool inside for 1 hour. Remove, run knife around edge, and cool to room temperature.
07 - Refrigerate at least 4 hours or overnight until completely set.
08 - Combine cherries, sugar, lemon juice, and water in saucepan. Cook over medium heat until cherries release juices (5 minutes). Mix cornstarch with cold water, stir in, and simmer until thickened (2-3 minutes). Cool completely.
09 - Spread cherry topping over chilled cheesecake before serving.
# Expert Advice:
01 -
- The dark chocolate base gives it an intensity that cuts through the creamy richness
- That cherry topping turns every slice into something that looks like it came from a bakery window
02 -
- The jiggly center is not underbaked, it's exactly what you want because the cake continues cooking as it cools
- Running a knife around the edge immediately after baking prevents those dreaded cracks as it contracts
03 -
- A water bath in the oven prevents cracking but isn't strictly necessary if you follow the slow cooling method
- The cornstarch in the cherry filling needs to be dissolved completely in cold water first or you'll get lumps