Chocolate Cherry Cheesecake
Ingredients
For the Crust:
- 1 1/2 cups chocolate graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cherry Topping:
- 2 cups fresh or frozen cherries, pitted and halved
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch (optional, for thickening)
For the Cheesecake Filling:
- 16 oz (450 g) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/2 cup heavy cream
- 1/2 cup unsweetened cocoa powder
For Garnish (Optional):
- Whipped cream
- Chocolate shavings
- Fresh cherries
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine the chocolate graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined and the crumbs are evenly coated with butter.
- Press the crumb mixture into the bottom of a 9-inch (23 cm) springform pan to form an even layer. Use the back of a spoon or the bottom of a glass to press it down firmly.
- Bake the crust for 10 minutes, then remove from the oven and let it cool while you prepare the filling.
- Prepare the Cherry Topping:
- In a medium saucepan, combine the cherries, granulated sugar, and lemon juice.
- Cook over medium heat until the cherries release their juices and the mixture starts to bubble (about 10 minutes). If you prefer a thicker sauce, mix the cornstarch with a little water to form a slurry, then stir it into the cherry mixture and cook for another 2-3 minutes until thickened.
- Remove from heat and let the cherry topping cool.
- Prepare the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
- Add the vanilla extract and mix well.
- Add the eggs one at a time, mixing just until combined after each addition. Be careful not to overmix.
- In a separate bowl, whisk together the sour cream, heavy cream, and cocoa powder until smooth.
- Gently fold the sour cream mixture into the cream cheese mixture until fully incorporated.
- Pour the cheesecake filling over the cooled crust in the springform pan.
- Bake the Cheesecake:
- Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about 1 hour. This helps prevent cracking.
- After cooling, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or overnight, to set completely.
- Assemble and Serve:
- Once the cheesecake is fully chilled and set, remove it from the springform pan.
- Spoon the cooled cherry topping evenly over the cheesecake.
- Garnish with whipped cream, chocolate shavings, and fresh cherries if desired.
Tips:
- For a smoother cheesecake, ensure that all your ingredients are at room temperature before mixing.
- If you prefer a no-bake version, you can substitute the baked crust with a no-bake chocolate crust, and use a no-bake cheesecake filling.
- To make slicing easier, run a hot knife around the edge of the cheesecake before removing the sides of the springform pan
