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How To make Chocolate Cherry Cheesecake
8 1/2 oz Chocolate wafers, fine crush
1/2 c Butter, melted
12 oz Semi-sweet chocolate chips
1 1/2 c Heavy cream
16 oz Cream cheese, softened
1/4 c Sugar
4 ea Large eggs
3/4 c Cherry flavored liqueur
1 t Vanilla extract
1 lb Cherry pie filling
1/2 c Heavy cream whipped (opt.)
In large bowl, combine chocolate wafer crumbs and butter. Pat fimly into 9-inch springform pan, covering bottom and 2 1/2 inches up sides. Chill. Preheat oven to 325 degrees F. Combine over hot (not boiling) water, chocolate chips and heavy cream. Stir until morsels are melted and mixture is smooth. Set aside. In large bowl, combine cream cheese and sugar, beating untl creamy. Add eggs, one at a time, beating well after each addition. Add chocolate mixture, cherry liqueur, and vanilla, mix until blended. Pour into prepared crust. Bake at 325 degrees F. for 60 minutes. Turn oven off. Let stand in oven with door ajar 1 hour. Remove, cool completely. Chill 24 hours. Spread cherry pie filling over top of cheesecake leaving 1-inch from the edge. Decorate edge with whipped cream, if desired.
How To make Chocolate Cherry Cheesecake's Videos
No-Bake Chocolate, Coconut And Cherry Cheesecake- The Scran Line
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About The Scran Line
Oh hey there! My name is Nick. I’m a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.
NO-BAKE CHOCOLATE CHEESECAKE Recipe (Without Gelatin) | DIY Dessert | Yummy & Tasty | Baking Cherry
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#dessert #yummy #cheesecake
Ingredients:
- Crust:
7oz (200g - About 18) Regular Oreos
1/4 cup (55g) Unsalted Butter
- Filling:
10oz (280g) Semi-Sweet Chocolate, chopped
10oz (280g) Cream Cheese, softened but still cold
1/2 cup (65g) Powdered Sugar
1 cup (240ml) Heavy Whipping Cream, cold
- Ganache:
7oz (200g) Milk Chocolate
3 Tbsp Milk at room temperature
- Cocoa Whipped Cream:
1/2 cup (65g) Powdered Sugar
3 Tbsp Unsweetened Cocoa Powder
4oz (115g) Cream Cheese, softened but still cold
1 cup (240m) Heavy Whipping Cream, cold
No-Bake Chocolate Cheesecake Recipe (without gelatin). Learn how to make this creamy and delicious dessert with an Oreo crust and a rich chocolate filling. Topped with milk chocolate ganache and cocoa whipped cream.
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Baked Cherry Swirl Christmas Cheesecake Recipe
This Australian Christmas cheesecake recipe is a keeper! Made with swirls of cherry jam and decorated with chocolate covered cherries this Cheesecake will look amazing as a final centrepiece on any Christmas table. Make this cheesecake the day before and top with cherries before serving. This cheesecake is made with a classic baked cheesecake recipe using cream cheese and sour cream.
Get the full recipe for this Cherry Cheesecake by Australian Eggs:
Get the Basic Baked Cheesecake recipe here:
Cherry Ripple Cheesecake
Embrace the festive combination of chocolate and cherries in this easy Cherry Ripple Cheesecake (RECIPE BELOW). It only takes 20 minutes to prep and looks so impressive.
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Cherry ripple cheesecake
Serves 16 Prep 20 mins
(+ chilling & 2 hours cooling time) Cooking 1 hour 10 mins
250g pkt Arnott’s Choc Ripple biscuits
137g pkt Oreo Chocolate biscuits
125g butter, melted
250g cherries, halved, pitted
2 tbs caster sugar
500g cream cheese, softened
½ cup (110g) caster sugar, extra
3 Coles Australian Free Range Eggs
180g white chocolate, melted, cooled slightly
1 cup (280g) vanilla-flavoured yoghurt
½ cup (120g) sour cream
Cherries, extra, to serve
1 Grease the base and side of a 20cm (base measurement) springform pan and line with baking paper.
2 Place combined biscuits in a food processor and process until finely crushed. Add the butter and process until well combined. Spoon into the prepared pan and use a straight-sided glass to spread and press the biscuit mixture over the base and side. Place in the fridge for 30 mins to chill.
3 Meanwhile, combine the cherry, sugar and 2 tbs water in a medium saucepan over medium heat. Cook for 2 mins or until the sugar dissolves. Increase heat to high. Cook, stirring, for 5 mins or until cherry is tender and syrup reduces by half. Set aside to cool. Transfer to a blender and blend until smooth.
4 Preheat oven to 150°C. Place the cream cheese and extra sugar in a clean food processor and process until smooth. Add the eggs and process until smooth. Add the white chocolate, yoghurt and sour cream and process until smooth. Add half the cherry puree and process until smooth.
5 Pour half the cream cheese mixture into prepared pan. Spoon over half the remaining cherry puree. Gently marble with a spoon. Pour over the remaining cream cheese mixture. Spoon over remaining cherry puree. Gently marble.
6 Bake for 1 hour or until just set. Turn oven off. Leave the cheesecake in oven, with the door ajar, for 2 hours to cool. Transfer to the fridge to chill.
Place the cheesecake on a serving platter. Top with extra cherries and cut into wedges to serve.
PER SERVE WITHOUT EXTRA CHERRIES
Energy 1804kJ/432 Cals (21%) Protein 7g (14%)
Fat 30g (43%) Sat Fat 18g (75%) Sodium 284mg (14%)
Carb 35g (11%) Sugar 27g (30%) Dietary Fibre 0.4g (1%)
GET AHEAD…Make the cheesecake up to
2 days ahead. Store, covered, in the fridge.
Oops, my base crumbled...
Make sure the biscuit crumbs are well processed with the melted butter – the mixture needs to clump together. If you have any dry biscuit crumbs, the base may crumble when you serve the cake.
Want more Christmas ideas? Check out our Christmas Entertaining Idea playlist which includes:
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Dairy-free mini raw mango cheesecakes:
Chocolate Cherry Cheesecake | Everyday Gourmet S7 E44
As seen on Everyday Gourmet.
Cherry Cheesecake Brownies - the BEST Brownies! | The Recipe Rebel
These Cherry Cheesecake Brownies start with fudgy homemade brownies, and are filled with cheesecake and cherry pie filling.
PRINTABLE RECIPE & NUTRITION INFO:
INGREDIENTS:
Brownies:
1 cup butter melted, cooled slightly
2 1/2 cups granulated sugar 500g
1 tbsp vanilla
4 eggs
1 1/2 cups whole wheat flour (or sub all-purpose) 190g
1 cup cocoa 95g
1/2 tsp salt
Cherry Cheesecake filling
1 8 oz package cream cheese
1 egg
1 tsp vanilla
1/3 cup sugar
1/2 can cherry pie filling
INSTRUCTIONS:
Line a 9x13 pan with tin foil or parchment and spray with cooking spray -- this makes for easy clean up. Preheat the oven to 350 degrees F.
BrowniesIn a large bowl, whisk together melted butter and sugar until smooth. Add vanilla and eggs and whisk until combined.
Add flour, cocoa and salt and stir until combined. Batter will be thick.
Spread half (or just over half) of the batter into the bottom of the pan.
Cherry Cheesecake filling:With an electric mixer, beat cream cheese, egg, vanilla and sugar until smooth.
Spread the cream cheese mixture over the brownie batter. Top with spoonfuls of cherry pie filling and spread slightly.
Drop spoonfuls of remaining brownie batter on top of the pie filling. You won't be able to spread the brownie batter easily, you will just try to cover a good amount (but certainly all) of the filling with the batter. Smooth out the batter the best that you can.
Bake at 350 degrees F for 30-35 minutes, until center appears set. Note that your brownies might still have a little jiggle to them -- this is because of all of that gooey deliciousness below. I baked mine for 35 minutes in a dark non-stick pan.
Let cool to room temperature before cutting. They will cut more easily if refrigerated for a few hours, but I couldn't wait, so I didn't!