Dark Chocolate Cherry Cheesecake (Print Version)
Creamy dark chocolate cheesecake with tangy cherry topping on a chocolate cookie crust.
# What You'll Need:
→ Crust
01 - 7 ounces chocolate graham crackers or chocolate cookies, crushed
02 - 1/3 cup 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, at room temperature
07 - 1 cup granulated sugar
08 - 3 large eggs, at 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 Steps:
01 - Preheat oven to 340°F. Grease a 9-inch springform pan and line the base with parchment paper.
02 - In a medium bowl, mix crushed chocolate cookies, melted butter, sugar, and salt. 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 using a double boiler method. Let cool slightly before using.
04 - In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition.
05 - Mix in sour cream, vanilla, flour, and salt until just combined. Fold in the melted chocolate until fully incorporated.
06 - 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 the center is slightly jiggly.
07 - Turn off oven, crack the door open, and let cheesecake cool inside for 1 hour. Remove from oven, run a knife around the edge, and cool to room temperature. Refrigerate at least 4 hours or overnight.
08 - In a saucepan, combine cherries, sugar, lemon juice, and water. 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. Optionally garnish with whipped cream or chocolate shavings.
# Expert Tips:
01 -
- The combination of dark chocolate and tart cherries creates that perfect sweet-tension that keeps you coming back for another bite
- This cheesecake manages to feel incredibly indulgent while still letting each ingredient shine through
02 -
- Room temperature ingredients are not optional—cold cream cheese will leave you with tiny lumps you cant fix
- The jiggle in the center is not underbaked, it is exactly what you want—cheesecake continues cooking as it cools
03 -
- Always run a knife around the edge immediately after cooling—this prevents those dramatic cracks as the cheesecake contracts
- Chill your serving fork in the freezer for 10 minutes before plating—hot cheesecake on a cold fork is a tiny luxury