Dark Chocolate Cherry Cheesecake (Printable)
A creamy dark chocolate cheesecake with a vibrant cherry topping, perfect for special occasions.
# What You'll Need:
→ Crust
01 - 7 oz chocolate graham crackers or chocolate cookies, crushed
02 - 5.5 tbsp unsalted butter, melted
03 - 2 tbsp granulated sugar
04 - Pinch of salt
→ Cheesecake Filling
05 - 8 oz dark chocolate (70%), 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 - 12.5 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
# Directions:
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 the cooled crust, smoothing the top. Tap the 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 the door, and let cheesecake cool inside for 1 hour. Remove from oven, run a knife around the edge, and cool to room temperature.
07 - Refrigerate at least 4 hours or overnight.
08 - Combine cherries, sugar, lemon juice, and water in a saucepan. Cook over medium heat until cherries release juices (about 5 minutes). Mix cornstarch with a little cold water, stir into cherries, and simmer until thickened (2-3 minutes). Cool completely.
09 - Spread cherry topping over the chilled cheesecake before serving.
# Expert Tips:
01 -
- The chocolate crust alone is worth the effort it becomes this incredibly crisp, chocolatey foundation that somehow holds up to three days of snacking
- That moment when you fold melted dark chocolate into cream cheese batter and watch it transform into something silky and impossibly rich
02 -
- The jiggle in the center when you pull it from the oven is not underbaking it's exactly what you want because residual heat finishes the job
- Running a knife around the edge immediately after baking prevents the dreaded crack as the cheesecake contracts during cooling
03 -
- The water bath method isn't absolutely necessary but it gives you that professionally smooth texture that makes people think you bought it from a bakery
- Room temperature ingredients are nonnegotiable because cold cream cheese or eggs will create a lumpy batter no amount of mixing can fix