CHOCOLATE CHEESECAKE WITH CHERRY

Ingredients

Bottom

200 grams (7.1 ounces) Oreo cookies

60 grams (2.1 ounces) melted butter

Cheesecake

450 grams (15.9 ounces) cream cheese

100 grams (3.5 ounces) sugar

120 grams (4.2 ounces) dark chocolate, melted

100 grams (3.5 ounces) sour cream (20% fat)

2 eggs

1 teaspoon vanilla extract

Ganache

80 grams (2.8 ounces) dark chocolate

50 grams (1.8 ounces) butter

200 grams (7.1 ounces) cherries for decoration

Instructions

Step 1

For the bottom layer: Grind the Oreo cookies in a blender to fine crumbs. Add the melted butter and mix thoroughly. Press the mixture into the bottom of a 7-inch (18 cm) springform pan to form the crust, ensuring you also create a small lip around the edge. Place the base in the fridge to set. Using the bottom of a glass can help press the crumbs evenly.

Step 2

For the cheesecake layer: Beat the room temperature cream cheese and sugar together until smooth. Add the sour cream and melted chocolate, and mix until well combined. With the mixer on low speed, add the eggs one at a time, mixing after each addition, then add the vanilla extract. Remove the crust from the fridge and tightly wrap the bottom and sides of the pan with aluminum foil. Pour the cheesecake batter onto the crust. Bake at 320°F (160°C) in a water bath for 40 to 50 minutes. The center should still jiggle slightly, while the edges should be firm. Turn off the oven and leave the cheesecake inside with the door ajar to cool slowly. Once cooled, refrigerate for several hours or overnight. A water bath helps prevent cracking by maintaining an even temperature.

Step 3

For the ganache: Melt the butter and dark chocolate together in a water bath, stirring until smooth. Pour the ganache over the cooled cheesecake and evenly distribute the cherries on top. Let the ganache cool slightly before pouring to avoid melting the cheesecake.

Step 4

Bon Appétit!

Servings

This Ultimate Chocolate Cheesecake is a showstopper on any dessert table! 🌟 Serve chilled with fresh whipped cream for an extra touch of indulgence. Add a few extra cherries on top and a drizzle of chocolate sauce for that 'wow' factor. 🍒🍫

If you're feeling adventurous, pair a slice with a scoop of vanilla ice cream or a dollop of raspberry coulis; the tartness beautifully complements the rich chocolate. 🍦

Hosting a more elegant affair? You can transform this cheesecake into bite-sized delights by cutting it into small squares and serving them with mini forks or toothpicks. Perfect for a sophisticated cocktail party! 🍸🍴

Equipment

Blender

You'll need this to grind the Oreo cookies into fine crumbs. Make sure it's powerful enough to handle hard cookies.

7-inch Springform Pan

This pan allows for easy removal of the cheesecake without damaging its delicate structure. Ensure it's leak-proof!

Mixing Bowls

Different sizes will make combining ingredients easier. Opt for glass or metal for best results.

Hand Mixer or Stand Mixer

Essential for achieving that smooth, creamy cheesecake texture.

Water Bath Setup

A roasting pan and hot water to ensure even baking without cracks.

Aluminum Foil

To wrap the springform pan and prevent water from seeping in during the water bath.

Variations

Gluten-Free Variation: 🌾✨

To make this cheesecake gluten-free, simply replace the Oreo cookies with gluten-free chocolate cookies. Everything else in the recipe remains the same, giving you that same indulgent taste without the gluten.

Vegan Variation: 🌱💚

For a vegan version, use vegan cream cheese and sour cream. Replace the eggs with flaxseed eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water for each egg). Use dairy-free butter and chocolate. Instead of Oreos, opt for a vegan cookie. Follow the same steps, and you'll have a delicious vegan chocolate cheesecake!

Faq

Why did my cheesecake crack when baking?
Cheesecakes can crack if overbaked or if they cool too quickly. Make sure to follow the water bath method and cool the cheesecake gradually.
How do I know when my cheesecake is done?
The edges should be set, but the center should still wobble slightly when gently shaken. It will set fully once it cools.
Can I use milk chocolate instead of dark chocolate?
Yes, but keep in mind the cheesecake will be sweeter. Adjust the sugar to taste if needed.
How can I prevent water from seeping into my springform pan?
Wrap the pan with multiple layers of heavy-duty aluminum foil before placing it in the water bath.
Can I freeze this cheesecake?
Yes, you can freeze it without the ganache topping. Thaw in the refrigerator overnight before serving and adding the ganache and cherries.
How long will this cheesecake last in the fridge?
Stored in an airtight container, it will last for up to 5 days in the refrigerator.