I am beyond excited to tell you about the heavenly delicacy that is the Baked Chocolate Cherry Cheesecake.
Picture a luscious and creamy cherry filling, flawlessly baked to perfection atop a buttery chocolate cookies crust.
My simple recipe will effortlessly lead you to a tasty cheesecake that will leave you yearning for more.
To add a touch of beauty, this cherry dessert is garnished with whipped cream and fresh cherries.
So, this sweet dish is a delightful feast for both the eyes and the palate.
With each indulgent bite, your taste buds are greeted with layers of deep, rich chocolate intermingled with bursts of sweet-tart cherry.
Creating a mouthwatering cheesecake at home has never been simpler!
The video guide and helpful tips will assist you every step of the way.
If you have a weakness for the irresistible pairing of chocolate and cherries, then this cherry cheesecake is a match made in heaven.
The crispy crust is a delightful fusion of chocolate shortbread cookies and butter.
This way, the cheesecake has a rich chocolate flavor and a tantalizing texture.
The combination is simply sublime. The velvety smoothness of the cheesecake melts in your mouth, while the cherries provide a delightful pop of freshness.
The filling of this cherry cheesecake is incredibly tender, made from humble ingredients such as ricotta, yogurt, and cherry puree.
For a velvety texture, it is recommended to use full-fat ricotta without any grainy bits.
The addition of juicy cherry puree lends a fabulous color and a vibrant aroma to the ricotta filling.
During the summer, opt for fresh cherries, while frozen ones work perfectly during other times of the year.
The Baked Chocolate Cherry Cheesecake is not only a tantalizing treat for the taste buds but also a feast for the eyes.
The filling takes on a natural pink hue, beautifully complementing the chocolate cake.
The whipped cream adds a touch of elegance, accentuating the delightful contrast and vibrancy of colors.
This cherry delicacy is the perfect addition to your family table, guaranteed to impress and satisfy all your loved ones.
Baked Chocolate Cherry Cheesecake – VIDEO RECIPE
how to cook Baked Chocolate Cherry Cheesecake?
To start, preheat your oven to 160°C (320⁰F). Take a medium bowl and put the ground chocolate shortbread cookies in it. Pour in the melted butter and mix everything together well.
TIPS: Instead of using butter, you can opt for good quality margarine. It works just as well!
TIPS: Melt your butter either on the stove or in the microwave – whichever is more convenient for you.
TIPS: If you’re wondering how to grind cookies, a trusty kitchen chopper is your best friend. However, if you don’t have one, fear not! Simply toss the cookies into a plastic bag and give them a good crush with a rolling pin. Voila!
Next, grease a 16cm round one-piece baking tin with butter and line it with parchment paper. Spread the cookie mixture evenly over the bottom and sides of the tin, pressing it down firmly.
Now, place the tin with the base in the refrigerator for 30 minutes to set.
While the base is chilling, grab a saucepan and add the frozen cherries, sugar, and water.
TIPS: If you don’t have frozen cherries, fresh ones can be a fantastic alternative. They’ll add a burst of flavor to your recipe and give it a delightful twist.
Cook everything over medium heat for 2 minutes until the sugar dissolves. Then, increase the heat to high and cook for an additional 5 minutes, stirring occasionally. Let the cherry mixture cool down.
Once cooled, use an immersion blender to puree the cherry mixture until smooth.
TIPS: Don’t own an immersion blender but still want to make a delicious cherry puree? No problem! A food processor, chopper, or even a meat grinder can do the trick. The possibilities are endless!
In a separate medium bowl, combine the ricotta, yogurt, and sugar. Stir until the mixture is smooth.
TIPS: You can use cottage cheese instead of ricotta. But remember, the quality of your cottage cheese matters. Opt for a fatty, non-acidic, and not overly dried variety. This will ensure a velvety and tender texture for your filling. Trust me, it’s worth it!
TIPS: If you’re lacking an immersion blender, fear not. Simply rub the ricotta or cottage cheese through a fine sieve a couple of times until you achieve the desired consistency. Patience pays off!
Then, add the eggs one at a time, mixing well with a mixer after each addition.
Now, it’s time to incorporate the cherry puree into the egg-ricotta mixture. Mix everything together thoroughly.
Pour the ricotta filling onto the base in the baking tin and use a spatula to smooth the top.
Place the cheesecake in the preheated oven at 160°C (320⁰F) and bake for 45-50 minutes. After that, turn off the oven and leave the cheesecake inside with the oven door slightly ajar for another hour.
TIPS: Looking for some helpful advice on how to preheat your oven and prepare it for baking? Look no further than our articles, “How and Why You Need to Preheat the Oven” and “Top 7 Secrets for Perfect Baking in the Oven”.
TIPS: Don’t be alarmed if cracks appear on the surface of your baked cheesecake. It won’t affect the taste or appearance of the dessert, especially if you decorate it with berries and top it with a delicious berry sauce.
TIPS: If you’re keen on avoiding those cracks altogether, there are a few alternative baking methods you can try. For instance, you can follow a recipe for cheesecake with boiled condensed milk or opt for a cottage cheese cotton cheesecake with a zesty lemon twist.
Once the baking time is up, transfer the cheesecake to the refrigerator and let it cool completely for about an hour. Then, remove the cheesecake from the tin and peel off the parchment paper.
To add some flair, decorate the finished cheesecake with whipped cream and fresh cherries.
Finally, cut Baked Chocolate Cherry Cheesecake into equal pieces and serve it with a nice cup of tea. Enjoy your meal!
Baked Chocolate Cherry Cheesecake
for the filling
- Ricotta – 1 package (250 g)
- Sugar – 1/4 cup (50 g)
- Eggs – 2 pcs. (100 g)
- Yogurt – 1/4 cup (60 g)
for the cherry
- Frozen cherries – 1/2 cup (100 g)
- Sugar – 2 tbsp. (24 g)
- Water – 2 tbsp. (30 g)
for the base
- Ground chocolate shortbread cookies – 1 1/2 cup (240 g)
- Melted butter – 1/3 cup (80 g)
- Cherry or sweet cherry
- Whipped cream
- Pour melted butter into the ground chocolate shortbread cookies and mix well.
- Spread the resulting mixture evenly over the bottom and sides of a 16cm baking tin, pre-greased with butter and lined with parchment paper, and press down well.
- Place in the refrigerator for 30 minutes.
- Place frozen cherries in a saucepan, add sugar and water. Cook over medium heat for 2 minutes until the sugar dissolves. Increase heat to high, cook for 5 minutes, stirring, and cool.
- Grind into puree using an immersion blender.
- Add yogurt to the ricotta, add sugar, grind with an immersion blender until smooth. Add eggs one at a time, stirring after each addition.
- Place cherry puree into the ricotta mass and stir.
- Pour the filling onto the base. Bake the cheesecake in an oven preheated to 160°C (320⁰F) for 45-50 minutes. Turn off the oven, open the oven door and let cool slowly for 1 hour. Place in the refrigerator for 1 hour to cool completely.
- Decorate the finished cheesecake with whipped cream and fresh cherries.