If you love cheesecake and chocolate, this recipe will be your new favorite! This creamy and smooth cheesecake sits on a delicious chocolate crust, creating a rich and decadent base. To make it even more irresistible, it’s topped with a homemade cherry sauce, adding a burst of fruity sweetness and a touch of elegance.
Preparation time ⏰:
Total time: 1 hour 30 minutes
Number of Portions 🍽:
12
Ingredients:
For the Cheesecake Chocolate Crust:
- 200 g (2 cups) chocolate cookie crumbs (such as Oreos, without filling)
- 50 g (1/4 cup) melted butter
For the Cheesecake Filling:
- 600 g (2 ½ cups) cream cheese, room temperature
- 150 g (3/4 cup) sugar
- 2 eggs
- 1 tsp vanilla extract
- 120 ml (1/2 cup) sour cream or heavy cream
- 1 tbsp cornstarch
For the Cherry Sauce:
- 250 g (2 cups) fresh or frozen cherries, pitted
- 2 tbsp sugar
- 1 tsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water
Nutritional Information (per serving):
Calories: 330 kcal
Protein: 6g
Fat: 19g
Carbohydrates: 36g
Note: These values are approximate and may vary depending on portion sizes and specific brands of ingredients used.
Instructions:
Cheesecake Chocolate Crust:
- Preheat the oven to 175°C (350°F).
- In a bowl, mix chocolate cookie crumbs with melted butter.
- Press the mixture firmly into the bottom of a springform pan (about 20 cm/8 inches).
- Bake for 8-10 minutes, then let it cool while preparing the filling.
Cheesecake Filling:
- In a large bowl, beat cream cheese and sugar until smooth.
- Add eggs, one at a time, mixing gently.
- Stir in vanilla extract, sour cream, and cornstarch until well combined.
- Pour the batter over the cooled crust and smooth the top.
- Bake for 50-55 minutes until the center is slightly jiggly but set.
- Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour. Then chill in the fridge for at least 3 hours.
Cherry Sauce:
- In a small saucepan, combine cherries, sugar, and lemon juice over medium heat.
- Stir and cook for 5 minutes until the cherries soften and release their juices.
- Add the cornstarch mixture, then simmer for another 2-3 minutes until thickened.
- Let it cool before pouring over the cheesecake.
Serving Tip 💡:
Top the cheesecake with extra whole cherries and a drizzle of dark chocolate for an elegant finish. Serve chilled for the best texture and flavor!
