Summer brings an abundance of cherries which work a treat in desserts such as this baked chocolate cherry cheesecake. This custard-based cheese batter enriched with cherry sauce and melted dark-chocolate before being baked in a water bath until just set then topped with more cherries. Use fresh seasonal cherries in summer or frozen during the rest of the year.
Are you enjoying the summer heat? Berries? Stone fruits?
We have been on a berry binge recently, pigging on berries and stone fruits. Can you tell? The sheer amount of wonderful summer fruits in the markets gets my mom juices flowing. I can't stop making all these wonderful things.. I made plum peach jam, Fig jam, strawberry jam, and you must remember all those mini berry cheesecakes I shared with you a few weeks back? Before we made that blueberry cream cheese crumb bars and blackberry nectarine crum cake that was a huge hit.
Table of Content
About this recipe
This week I wanted to make a lighter cheesecake. Lighter does not mean lighter in calories really. You can make it lighter in calories too if you choose a lighter cream cheese as I suggested in the substitutes below.
If you love the combination of chocolate and cherries you will love this cheesecake. The batter is enriched with my strained cherry filling. You can add more for a more deeper cherry taste but I like to have the chocolate and cherry come through equally.
Ingredients and substitutes
- Cherry Filling - You can use store brought cherry filling, of course, I'm all for semi-homemade if it makes life easy. But if you like making things from scratch please try my very popular recipe - Homemade cherry filling that takes just five minutes to make. However, if you have fresh seasonal cherries or a bag of frozen cherries, I highly recommend you try my cherry filling recipe. It takes 5 minutes to prepare and you will be eating it out of the jar with a spoon, so good.
- Oreo Cookies - You don't necessarily need a brand here - just any dark-colored cookies will do. Here I am using a brand of dark cookies similar to Oreo cookies.
- Cream cheese - I highly recommend using a good full fat cream cheese for texture and flavor. Having said that in the video if you see I have divided my cream cheese into three different varieties. I love mascarpone which is usually 40% fat, and two local brands one is 28% and the other 9%. In this recipe, I used 200 grams of mascarpone, 150 grams 28% and 50 grams 9 %. The texture and flavor were really good.
- Egg - We have just one in this recipe, so make it a large one. I have not tried substituting egg in this recipe. If you do, let us know the outcome in the comments below.
- Cornstarch/Cornflour - helps hold the batter together so you get nice pretty slices and texture. You can omit the cornstarch but the cheesecake will be more delicate.
- Lemon juice - really brings out the flavor of all the rest of the ingredients and cuts down the sweetness
How to make a homemade cheesecake crust from scratch?
How often have we wanted to make cheesecake only to realize that you have no crackers, biscuits or oreo cookies? Well, I actually do prefer a homemade shortcrust for my cheesecakes. It’s really very simple and easy to make too!
Step by step instructions (pin)
Prepare
- Preheat the oven to 160 C / 320 F.
- Wrap foil around a 7" round springform pan to bake in a water bath.
Alternatively, pour water in a second tray below the pan like have done in the video. - Strain some of the cherry filling thru a mesh/sieve to get about ¼ cup of a smooth sauce.
- Melt chocolate in a double boiler or microwave at 50% power. Set aside to cool.
For the crust
- Pulse cookies in a food processor until coarse.
- In a bowl combine crushed cookies and melted butter.
- Divide between prepared pans.
- Use the back of a ¼ measure cup to help press the crumbs firmly to the base.
- Let chill in the fridge while you make the filling.
Prepare Filling
- In a mixing bowl, combine cream cheese, and sour cream.
- Add the sugar, cornstarch, lemon juice, and salt - and combine well.
- Add the egg and vanilla - combine well.
- Lastly, add the strained cherry sauce followed by the melted cooled chocolate and combine well.
- Pour over the chilled crust ready for baking.
Bake & cool
- Place on the center rack in the preheated oven.
- Pour about a cup of hot water on the outside of the baking pan.
- Bake for 35 to 40 minutes until the top is set but still slightly wobbly.
- Once baked, remove and let cool in the pan for 10 minutes.
- Place in the fridge to cool completely.
Topping and garnish
- Once cooled, unmold onto a serving platter.
- Garnish with fresh cherries or pour more cherry filling/sauce on top.
- Enjoy!
Frequently asked questions
Yes, use a regular pan and bake the cheesecake making sure to line the pan with parchment paper. Chill the cheesecake well then carefully invert the cheesecake onto a plate and then invert it once more onto a serving plate.
I always bake my cheesecake at 150 C/ 325 F Bake until the cheesecake is set but still has a slight wobble in the center. This will set as the cheesecake cools in the fridge.
Cheesecake is a custard-like batter with cream cheese in it. So it must be baked delicately. A water bath insulated the pan and ensure that the batter never gets overheated keeping that custard-like batter moist, soft and silky.
You can use lower-fat cream cheese by adding a bit more starch but you will be compromising on taste, texture, and richness.
You can go as low as 9% cream cheese but adding about two tablespoons of cornstarch instead of one. The cornstarch will help add stability.
This baked mango cheesecake will last in the fridge for 3 to 5 days. Make sure to wrap it well in cling wrap to prevent it from drying out.
This cheesecake can be made up to 3 days ahead of time and kept in the fridge before serving.
Troubleshooting
My cheesecake is curdled?
If you try to mix the batter with cold ingredients they will not blend well and result in curdling. The best way to smooth this would be to warm the batter in a double boiler and let the batter become smooth. Then let it cool to room temperature before you bake.
Why did my baked cherry chocolate cheesecake crack?
Over mixing a cheesecake batter usually is the culprit for cracks as too much air gets incorporated while mixing. The air makes the cheesecake rise during baking and the collapse during cooling causing a crack.
How can I keep my cheesecake from cracking?
- Avoid over mixing.
- Make sure all ingredients are at room temperature especially the cream cheese.
- Cold cream cheese results in over mixing instead let the cheesecake come to room temperature.
- Always mix the batter just until the ingredients are incorporated.
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Recipe
Baked Chocolate Cherry Cheesecake Recipe
Print Pin RateDescription
Video
Ingredients
For the cheesecake filling
- 1 lb (450 g) Cream cheese
- 5 oz (140 g) Dark Chocolate melted
- ½ cup (120 ml) Sour cream
- 1 Egg large
- ¼ cup (50 g) Castor sugar
- 1 tbsp Lemon juice
- 2 tbsp Cornstarch
- 1 tsp Vanilla
- 1 cup (240 ml) Cherry filling
Instructions
Prepare
- Preheat the oven to 160 C / 320 F
- Wrap foil around a 7" round springform pan to bake in a water bath.Alternatively, pour water in a second tray below the pan like have done in the video.
- Strain some of the cherry filling thru a mesh/sieve to get about ¼ cup of smooth sauce.
- Melt chocolate in a double boiler or microwave at 50% power. Set aside to cool.
Prepare crust
- Pulse cookies in a food processor until coarse
- In a bowl combine crushed cookies and melted butter
- Divide between prepared pans.
- Use the back of a ¼ measure cup to help press the crumbs firmly to the base.
- Let chill in the fridge while you make the filling
Prepare filling
- In a mixing bowl combine cream cheese, sour cream,
- Add the sugar, cornstarch, lemon juice, salt - combine well
- Add the egg and vanilla - combine well
- Lastly, add the strained cherry sauce followed by the melted cooled chocolate and combine well.
- Pour over the chilled crust ready for baking.
Bake in water bath
- Place on the center rack in the preheated oven
- Pour about a cup of hot water on the outside of the baking pan
- Bake for 35 to 40 minutes until the top is set but still slightly wobbly
- Once baked remove and let cool in the pan for 10 minutes
- Place in the fridge to cool completely
Garnish & Serve
- Once cooled unmold onto a serving platter
- Garnish with fresh cherries or pour more cherry filling/sauce on top.
- Enjoy!
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Lola
Looks great but no chocolate quantity given so not sure how it got its 5 star rating?! The other reviewers don't seem to have actually made it just plan to!
Veena Azmanov
Hey Lola. There is 150 grams or 5 oz of chocolate. Thanks
Patty
Chocolate and cherries are one of my favorite combo of flavors, your cheesecake looks scrumptious and I love all the clear instructions on how to make it, can't wait to try it, mouthwatering!
Veena Azmanov
Thank you, Patty.
Helen of Fuss Free Flavours
Chocolate and cherry are a perfect combination, so this cheesecake sounds wonderful. Perfect for a summer pudding.
Veena Azmanov
Absolutely Helen. I hope you try it.
Dannii
Cheesecake was a huge pregnancy craving of mine, and I still love it. Loving the sound of the chocolate and cherry combo.
Veena Azmanov
Thanks, Dannii. Chocolate and cherry is sure a classic
Tisha
Chocolate and cherries together always remind me of Christmas! I love it
Veena Azmanov
Thanks, Tisha. Yes the red cherries are sure very Christmasy