🍒 Chocolate Cherry Cheesecake with Ganache Drip

Rich, creamy vanilla cheesecake swirled with cherries, sitting on a chocolate cookie crust and topped with glossy chocolate ganache and fresh cherries.

Yield

9-inch (23cm) cheesecake
Serves 10–12

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🛒 INGREDIENTS

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1️⃣ Chocolate Cookie Crust

• 2 cups (200g) chocolate cookie crumbs (like Oreo, filling removed)

• ½ cup (115g) unsalted butter, melted

• 2 tablespoons sugar (optional)

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2️⃣ Cherry Swirl

• 2 cups (250g) fresh or frozen cherries, pitted

• ½ cup (100g) sugar

• 1 tablespoon lemon juice

• 1 tablespoon cornstarch + 2 tablespoons water (slurry)

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3️⃣ Cheesecake Filling

• 24 oz (680g) cream cheese, room temperature

• 1 cup (200g) granulated sugar

• 3 large eggs, room temperature

• 1 cup (240ml) heavy cream

• 1 tablespoon vanilla extract

• 2 tablespoons all-purpose flour

• Pinch of salt

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4️⃣ Chocolate Ganache Topping

• 1 cup (170g) semi-sweet chocolate, chopped

• ½ cup (120ml) heavy cream

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5️⃣ Decoration

• Fresh cherries

• Dark chocolate shavings or curls

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🔥 INSTRUCTIONS

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Step 1: Prepare the Crust

1. Preheat oven to 325°F (160°C).

2. Mix cookie crumbs with melted butter.

3. Press firmly into bottom of a 9-inch springform pan.

4. Bake 8–10 minutes.

5. Cool completely.

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Step 2: Make Cherry Swirl

1. Combine cherries, sugar, and lemon juice in a saucepan.

2. Cook 5–7 minutes until cherries soften.

3. Stir in cornstarch slurry.

4. Simmer until thick.

5. Cool completely before using.

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Step 3: Make Cheesecake Filling

1. Beat cream cheese until smooth (2–3 minutes).

2. Add sugar and mix well.

3. Add eggs one at a time (do not overmix).

4. Mix in heavy cream, vanilla, flour, and salt.

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Step 4: Assemble & Swirl

1. Pour half cheesecake batter over crust.

2. Spoon some cherry mixture on top.

3. Add remaining batter.

4. Add more cherry mixture.

5. Use a knife to gently swirl.

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Step 5: Bake (Water Bath Method Recommended)

1. Wrap bottom of pan with foil.

2. Place in larger roasting pan.

3. Fill roasting pan with hot water halfway up the sides.

4. Bake 60–75 minutes.

Center should still slightly jiggle.

Turn oven off and let cheesecake cool inside for 1 hour with door slightly open.

Refrigerate at least 6 hours (overnight best).

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Step 6: Make Chocolate Ganache

1. Heat cream until just simmering.

2. Pour over chopped chocolate.

3. Let sit 2 minutes.

4. Stir until smooth.

Cool slightly until thick but pourable.

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Step 7: Decorate

1. Pour ganache over chilled cheesecake, letting it drip down sides.

2. Top with fresh cherries.

3. Add chocolate shavings.

Chill 30 minutes before slicing.

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🌟 Pro Tips for Perfect Cheesecake

• Room temperature ingredients prevent lumps.

• Do not overmix after adding eggs (prevents cracks).

• Water bath ensures smooth texture.

• Chill overnight for clean slices.

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🍫 Flavor Variations

• Add kirsch (cherry liqueur) to cherry swirl
• Use dark chocolate ganache for richer flavor
• Add chocolate chips to filling
• Make mini cheesecake version

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⏳ Storage

Refrigerate up to 5 days.
Can freeze (without ganache) up to 2 months.

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⚖️ Estimated Calories

~500–600 per slice depending on topping.