Chocolate Cherry Cheesecake(2)

This cheesecake layers every indulgence: a chocolate wafer cookie crust, a dense chocolate cream cheese filling enriched with melted chocolate chips and cherry liqueur, and a glossy crown of cherry pie filling on top. It’s a Black Forest cake reimagined as a cheesecake.

Melting the chocolate chips with heavy cream creates a smooth ganache that folds into the cream cheese base. This gives you a chocolate filling that’s silky and rich without being grainy, because the cream keeps the chocolate fluid and evenly distributed.

The slow cool-down is critical. An hour in the turned-off oven with the door ajar prevents the dreaded crack down the center by letting the cheesecake contract gradually instead of shocking it with cold air.

Chef Tips

• Press the crust firmly up the sides of the springform pan, a full 2½ inches. A loose crust crumbles when you slice.
• Add eggs one at a time and beat gently. Overbeating incorporates air that causes the cheesecake to puff and crack.
• The full 24-hour chill is not negotiable for clean slicing. The filling needs that time to set completely.
• Leave a 1-inch border uncovered when spreading the cherry topping. It frames the filling and looks more polished.

Variations

• Use raspberry pie filling and raspberry liqueur (Chambord) instead of cherry for a different fruit pairing.
• Add a teaspoon of instant espresso to the chocolate mixture to deepen the chocolate flavor.
• Skip the liqueur and add an extra teaspoon of vanilla for an alcohol-free version.