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Baked Chocolate Cherry Cheesecake Recipe

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.

About this Chocolate Cherry Cheesecake Recipe (Save/Pin)

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 (Save/Pin)

• 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!

Homemade Cheesecake Crust Recipe from Scratch

The crust is the best part of cheesecakes. These three simple, easy and effortless recipes for homemade cheesecake crust from scratch recipe including graham cracker crust from scratch will be the best crust you can make for your next cheesecake.

Useful Tips and Tools

• I like to use my food processor to crush the crackers so I can save time. And yet, you can certainly do it by hand. It's also a lot less messy in the processor.
• Cheesecakes are best made in springform pans, so you can take them off easily.
• Also, I like to use my kitchen scale when baking (read how to measure ingredients correctly here).
• Some of the ingredients will also need measuring cups and spoons.
• Always keep your cheesecakes on a baking tray for easy clean up in case of spills and overflows.
• Most baked cheesecakes are baked in water baths. Therefore, you will need aluminum foil to wrap the bottom of the springform pan or muffin pans.
• In addition, if you make a baked cheesecake, you will need a baking dish to place the springform in so you can pour water on the outside.

How to make a baked Chocolate cherry cheesecake recipe (Save/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 1/4 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 1/4 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.

Baked Chocolate Cherry Cheesecake Progress Pictures4

Baked Chocolate Cherry Cheesecake Progress Pictures6

Baked Chocolate Cherry Cheesecake Progress Pictures5

Baked Chocolate Cherry Cheesecake Progress Pictures7

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!

Baked Chocolate Cherry Cheesecake Recipe

Author: Veena Azmanov

5 from 15 votes

Print Pin Rate

Prep Time: 10 mins

Cook Time: 45 mins

Total Time: 55 mins

Calories: 292kcal

Adjust Servings Here: 9 servings

Description

Summer brings an abundance of cherries which work a treat in desserts such as this 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. 

ADJUST SERVINGS HERE - 9 servings

Ingredients

For the crust

• 100 grams (4.00 oz) Oreo cookies
• 1 tbsp Sugar
• 2 tbsp Butter melted

For the cheesecake filling

• 450 grams (1.00 lb) Cream cheese
• 150 grams (5 oz) Dark Chocolate melted
• 120 ml (0.50 cups) Sour cream
• 1 Egg large
• 50 grams (0.25 cups) Castor sugar
• 1 tbsp Lemon juice
• 2 tbsp Cornstarch
• 1 tsp Vanilla
• 250 ml (1.00 cups) 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 1/4 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 1/4 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!

Equipment

7-inch springform pan

Mixing Bowl

Whisk

Meas Cups and Spoons

Nutrition Information

Serving: 100gCalories: 292kcalCarbohydrates: 22.3gProtein: 5gFat: 20.7gSaturated Fat: 12gPolyunsaturated Fat: 7.9gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 73mgSodium: 285mgPotassium: 0mgFiber: 0gSugar: 15.6gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg

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

Did you make this recipe? Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov

Frequently asked questions

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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