Chocolate Cherry Cheesecake

October 28, 2024

45

medium

6

  • Prepare the Springform Pan:
    • Grease a 10-inch springform pan and line the bottom with baking paper.
  • Make the Crust:
    • In a bowl, combine and sift the first five ingredients. Cut in the butter and egg until a smooth dough forms.
    • Press the dough firmly into the bottom and sides of the prepared pan.
    • Use a fork to prick the crust at regular intervals. Cover and chill in the refrigerator for 30 minutes.
  • Preheat the Oven:
    • Preheat your oven to 200°C (400°F).
  • Melt the Chocolate:
    • In a heatproof bowl set over a pan of simmering water, stir together the chopped chocolate and sugar until melted and smooth.
    • Remove the bowl from the heat and stir in the vanilla extract. Let it cool briefly until lukewarm but still pourable.
  • Prepare the Filling:
    • In another bowl, blend the quark and cream cheese until smooth.
    • Add the cocoa powder and 1 tablespoon of cornstarch, stirring to combine.
    • Add the eggs one at a time, blending well after each addition.
    • Gently stir in the lukewarm chocolate mixture until fully blended.
  • Assemble and Bake:
    • Pour the filling over the chilled crust. If using, gently press cherries into the chocolate mixture.
    • Bake until the filling is set, about 50 minutes.
  • Cool in the Oven:
    • Turn off the oven and leave the cheesecake inside with the door ajar for about 1 hour.
    • Remove the cheesecake from the oven and allow it to cool completely at room temperature.
  • Chill Overnight:
    • Refrigerate the cheesecake overnight to set.
  • Make the Cherry Sauce:
    • In a pot, combine sugar and 1 tablespoon of cornstarch.
    • Add the cherries and lemon juice, stirring until smooth.
    • Cook over medium heat, stirring, until the mixture boils and thickens. Remove from heat and let cool.
  • Serve:
    • Drizzle the cooled chocolate cheesecake with the cherry sauce or dust with icing sugar before serving.
Reviews

Ingredients:

Adjust Servings
1teaspoon baking cocoa
7grams baking powder
450grams bittersweet chocolate chopped
1tbsp butter
200grams cherries red, canned
80grams cherry juice
2tablespoons cornstarch
200grams philadelphia regular cream cheese
1 egg
4 eggs beaten
0.25cup flour
1tablespoon lemon juice
500grams german quark
0.2teaspoon salt
60grams caster sugar
1teaspoon vanilla extract
8grams vanilla sugar

Directions

1.
Prepare the Springform Pan
Grease a 10-inch springform pan and line the bottom with baking paper.
Mark as complete
2.
Make the Crust
1. In a bowl, combine and sift the first five ingredients. Cut in the butter and egg until a smooth dough forms. | 2. Press the dough firmly into the bottom and sides of the prepared pan. | 3. Use a fork to prick the crust at regular intervals. Cover and chill in the refrigerator for 30 minutes.
Mark as complete
3.
Preheat the Oven
Preheat your oven to 200°C (400°F).
Mark as complete
4.
Melt the Chocolate
1. In a heatproof bowl set over a pan of simmering water, stir together the chopped chocolate and sugar until melted and smooth. | 2. Remove the bowl from the heat and stir in the vanilla extract. Let it cool briefly until lukewarm but still pourable.
Mark as complete
5.
Prepare the Filling
1. In another bowl, blend the quark and cream cheese until smooth. | 2. Add the cocoa powder and 1 tablespoon of cornstarch, stirring to combine. | 3. Add the eggs one at a time, blending well after each addition. | 4. Gently stir in the lukewarm chocolate mixture until fully blended.
Mark as complete
6.
Assemble and Bake
1. Pour the filling over the chilled crust. If using, gently press cherries into the chocolate mixture. | 2. Bake until the filling is set, about 50 minutes.
Mark as complete
7.
Cool in the Oven
1. Turn off the oven and leave the cheesecake inside with the door ajar for about 1 hour. | 2. Remove the cheesecake from the oven and allow it to cool completely at room temperature.
Mark as complete
8.
Chill Overnight
Refrigerate the cheesecake overnight to set.
Mark as complete
9.
Make the Cherry Sauce
1. In a pot, combine sugar and 1 tablespoon of cornstarch. | 2. Add the cherries and lemon juice, stirring until smooth. | 3. Cook over medium heat, stirring, until the mixture boils and thickens. Remove from heat and let cool.
Mark as complete
10.
Serve
Drizzle the cooled chocolate cheesecake with the cherry sauce or dust with icing sugar before serving.
Mark as complete

Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.

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