Decadent Chocolate Covered Cherry Cheesecake
A luscious homemade cheesecake featuring a creamy cream cheese and cottage cheese filling studded with cherries, topped with a glossy chocolate ganache. Perfect for celebrations and easy to make in under 90 minutes.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes plus chilling time
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 ½ cups (150g) graham cracker crumbs
- ⅓ cup (75g) unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 oz (450g) cream cheese, softened
- 1 cup (240g) cottage cheese, blended smooth
- ¾ cup (150g) granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup (150g) fresh or frozen pitted cherries, chopped
- 2 tablespoons all-purpose flour
- 6 oz (170g) semi-sweet chocolate chips
- ½ cup (120ml) heavy cream
- 1 tablespoon unsalted butter
Instructions
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan or line the bottom with parchment paper.
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press mixture firmly into the bottom of the pan in an even ½-inch layer. Bake for 10 minutes and set aside to cool.
- Using an electric mixer, beat softened cream cheese until smooth and fluffy (2-3 minutes). Add blended cottage cheese and sugar, mixing until incorporated.
- Beat in eggs one at a time, ensuring each is fully mixed before adding the next. Stir in vanilla extract and flour.
- Gently fold chopped cherries into the batter with a spatula.
- Pour the filling over the cooled crust and smooth the top. Place the pan on a baking sheet and bake for 50-60 minutes until edges are set and center jiggles slightly.
- Turn off the oven and leave cheesecake inside with the door slightly ajar for 1 hour to prevent cracks. Remove and cool completely on a wire rack for about 1 hour.
- Heat heavy cream in a small saucepan until just simmering. Pour over chocolate chips in a heatproof bowl and let sit for 2 minutes. Stir until smooth, then stir in butter.
- Pour ganache over the cooled cheesecake, spreading evenly. Refrigerate for at least 4 hours or overnight until set.
Notes
Use room temperature ingredients to avoid lumps. Don’t overmix to prevent cracks. Thaw and drain frozen cherries well to avoid excess moisture. Let cheesecake rest in oven after baking to prevent cracking. Ganache hides any surface cracks and adds a glossy finish. For gluten-free, substitute crust with almond flour. For dairy-free, use vegan cream cheese and coconut cream.
Nutrition
- Serving Size: 1 slice (1/12th of c
- Calories: 320
- Sugar: 18
- Fat: 22
- Carbohydrates: 26
- Protein: 6
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