Ingredients
Scale
- For the Crust:
- 1 ¾ cups graham cracker crumbs (about 12-14 full sheets)
- ¼ cup unsweetened cocoa powder (Dutch-processed preferred)
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- Pinch of salt
- For the Dark Chocolate Cheesecake Filling:
- 24 oz (3 blocks) full-fat cream cheese, softened to room temperature
- 1 cup granulated sugar
- ½ cup sour cream, room temperature
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 1 tsp vanilla extract
- 8 oz good quality dark chocolate (60-70% cocoa), melted and cooled slightly
- Pinch of salt
- For the Cherry Topping:
- 2 cups fresh or frozen pitted sweet or tart cherries (thawed if frozen)
- ½ cup granulated sugar (adjust based on cherry sweetness)
- 2 tbsp lemon juice
- 1 tbsp cornstarch
- ¼ cup water
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan. Wrap the outside of the springform pan tightly with heavy-duty aluminum foil to prevent water bath leakage.
- Prepare the Crust: In a medium bowl, combine graham cracker crumbs, cocoa powder, melted butter, sugar, and salt. Mix until thoroughly combined and moist. Press the mixture firmly into the bottom and about 1 inch up the sides of the prepared springform pan. Bake for 10 minutes. Remove from oven and set aside.
- Prepare the Filling: In a large bowl, using an electric mixer on medium speed, beat the softened cream cheese until smooth and creamy, about 2-3 minutes. Gradually add the granulated sugar and continue beating until light and fluffy. Scrape down the sides of the bowl as needed.
- Beat in the sour cream, then add the eggs and egg yolk one at a time, mixing well after each addition until just combined. Do not overmix. Stir in the vanilla extract and salt.
- Gently fold in the slightly cooled melted dark chocolate until no streaks remain. Pour the cheesecake batter over the pre-baked crust in the springform pan.
- Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan. This creates a water bath, ensuring even baking and preventing cracks.
- Bake for 55-65 minutes, or until the edges are set but the center still jiggles slightly when gently shaken. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.
- Remove the cheesecake from the water bath and carefully remove the foil. Let it cool completely on a wire rack at room temperature. Once cool, cover loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow it to set fully.
- Prepare the Cherry Topping: In a medium saucepan, combine cherries, sugar, and lemon juice. Bring to a gentle simmer over medium heat, stirring occasionally. In a small bowl, whisk together cornstarch and water until smooth. Pour the cornstarch slurry into the simmering cherries, stirring constantly. Continue to cook for 1-2 minutes, until the mixture thickens. Remove from heat and let cool completely before using. The topping will thicken further as it cools.
- Before serving, run a thin knife around the edge of the cheesecake to release it from the pan. Remove the springform rim. Spoon the cooled cherry topping generously over the top of the chilled cheesecake. Slice and serve.
Notes
For best results, ensure all dairy ingredients are at room temperature for a smooth, lump-free batter. Do not open the oven door during the initial baking phase, as this can cause cracks. Using a water bath is crucial for a perfectly creamy, crack-free cheesecake. Cheesecake can be made up to 2-3 days in advance and stored covered in the refrigerator. Leftovers store well in an airtight container for up to 5 days. For an extra touch of elegance, garnish individual slices with a dusting of cocoa powder or a few fresh mint leaves.
- Prep Time: 35 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 450
- Sugar: 35g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 100mg