Description
An elegant cheesecake that balances rich cream cheese, tart cherry compote, and a glossy chocolate ganache for a decadent dessert experience.
Ingredients
Scale
- 1 1/2 cups (150–175 g) chocolate wafer crumbs
- 6 Tbsp (85 g) melted unsalted butter
- 2 Tbsp sugar
- 24 oz (680 g) cream cheese at room temperature
- 1 cup (200 g) granulated sugar
- 1/3 cup (80 ml) sour cream
- 3 large eggs (room temperature)
- 1 tsp vanilla extract
- 2 Tbsp all-purpose flour (optional for stability)
- 2 cups pitted cherries (fresh or frozen)
- 1/3 cup (67 g) sugar (for compote)
- 1 Tbsp lemon juice
- 1 tsp cornstarch dissolved in 1 Tbsp water
- 4 oz (115 g) dark chocolate
- 1/2 cup (120 ml) heavy cream
Instructions
- Preheat oven to 325°F (162°C).
- Press chocolate crumb mixture into the bottom of a 9-inch springform pan and bake for 8–10 minutes.
- In a mixing bowl, beat cream cheese, granulated sugar, and sour cream until smooth.
- Add eggs one at a time, mixing on low speed; add vanilla extract and optional flour.
- Pour cheesecake filling over the crust and bake in a water bath for 50–65 minutes until the center jiggles slightly.
- Allow to cool to room temperature for 1 hour, then chill in the refrigerator for 6–12 hours.
- For the cherry compote, simmer cherries, sugar, lemon juice, and cornstarch mixture in a saucepan for 6–8 minutes until thickened.
- For the ganache, heat heavy cream until simmering and pour over dark chocolate; stir until glossy.
- Top cooled cheesecake with cherry compote, pour ganache on top, and garnish with fresh cherries.
Notes
For best results, chill the cheesecake overnight for improved texture and easier slicing.
- Prep Time: 50 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 95mg