Chocolate Cherry Bliss (Print Version)
# Ingredients:
→ For the crust
01 -
1/4 cup melted unsalted butter
02 -
1 1/2 cups crushed chocolate cookies (like Oreos or chocolate grahams)
→ For the chocolate cheesecake filling
03 -
24 oz softened cream cheese
04 -
1/4 cup cocoa powder
05 -
1 cup white sugar
06 -
3 large eggs
07 -
8 oz semisweet chocolate, melted and cooled
08 -
1/2 cup heavy cream
09 -
1 tsp vanilla extract
→ For the cherry topping
10 -
1 (21 oz) can cherry pie filling
11 -
1 tbsp Kirsch (cherry brandy) or 1 tsp almond extract (optional)
→ For the whipped cream topping
12 -
2 tbsp powdered sugar
13 -
1 cup chilled heavy cream
14 -
1/2 tsp vanilla extract
→ Optional garnish
15 -
Fresh cherries
16 -
Chocolate ribbons or shavings
# Instructions:
01 -
Heat the oven to 325°F. Combine the butter with cookie crumbs, then press the mixture into a 9-inch pan with a removable base. Let it bake for about 10 minutes.
02 -
Blend cream cheese and sugar until it's creamy. Work in the cocoa powder, then the eggs one at a time. Mix in the melted chocolate, vanilla, and heavy cream. Pour this mixture over the baked crust.
03 -
Set the pan in a water bath, then bake it for around 60 to 70 minutes. Sides should be firm, but the center should wiggle slightly. Cool the cake in the oven with the door slightly open, then chill in the fridge.
04 -
If using, stir the cherry filling with the cherry brandy or almond extract. Cover the top of the chilled cake with the cherry layer. Whip the cream with sugar and vanilla, then pipe it along the edges. Decorate with chocolate or cherries as you like.
# Notes:
01 -
Bring all your ingredients to room temp before starting
02 -
Cover the springform pan with foil to keep water out
03 -
Don't over-mix the filling so the top doesn't crack