Chocolate Cherry Cheesecake Gateau (Printable Version)
Silky chocolate cherry cheesecake layered on a chocolate crust, drizzled with ganache, and sprinkled with cherries.
# What You'll Need:
→ Crust
01 -
170 g chocolate graham cracker crumbs
02 -
72 g unsalted butter, melted
→ Cheesecake
03 -
678 g full-fat cream cheese, room temperature
04 -
99 g granulated sugar
05 -
1 teaspoon vanilla extract
06 -
118 ml sweet cream coffee creamer (such as International Delight Sweet Cream)
07 -
3 large eggs
08 -
160 g fresh cherries, pitted and chopped
→ Chocolate Ganache
09 -
129 g semi-sweet chocolate chips
10 -
59 ml heavy whipping cream
→ Toppings
11 -
Mini chocolate chips, for garnish
12 -
Fresh cherries, for garnish
# Steps to Follow:
01 -
Preheat the oven to 175°C. In a food processor, blend chocolate graham crackers into fine crumbs. In a bowl, combine the crumbs with melted butter until fully incorporated.
02 -
Line the exterior of an 8-inch springform pan with three layers of aluminium foil. Press the crumb mixture evenly onto the bottom and slightly up the sides of the pan using a flat-bottomed cup. Bake for 8–10 minutes until fragrant and set. Allow to cool completely. Reduce the oven temperature to 160°C.
03 -
In a large mixing bowl, beat cream cheese until smooth, about 2–3 minutes. Add sugar and vanilla extract, and mix until combined. Pour in creamer and beat until uniform. Add eggs one at a time, mixing between additions. Use a spatula to fold in the chopped cherries.
04 -
Pour the batter over the cooled crust, evenly spreading it. Place the springform pan inside a larger pan. Fill the outer pan with hot water until it reaches about 2.5 cm below the top of the foil for a water bath.
05 -
Bake at 160°C for 60 minutes. The edges should be set, and the center should have a slight wobble. Once baked, turn off the oven and open the door slightly. Allow the cheesecake to cool gradually for 60–90 minutes inside the oven.
06 -
Remove the cheesecake from the water bath and foil, keeping it in the pan. Refrigerate uncovered for at least 6 hours or overnight.
07 -
Place chocolate chips in a heatproof bowl. In a small saucepan, bring heavy cream to a boil. Pour the hot cream over the chocolate chips. Let sit for 1–2 minutes, then stir until smooth. Allow to cool for 5–7 minutes before using.
08 -
Release the cheesecake from the pan and transfer to a serving plate. Pour or spoon ganache over the top, spreading to the edges with a spatula. Garnish with mini chocolate chips around the edge and arrange fresh cherries in the center.
09 -
Slice and serve. Refrigerate any leftovers in an airtight container.
# Additional Notes:
01 -
Let the cheesecake cool completely before chilling to prevent cracks.
02 -
A water bath ensures even baking and a smooth texture.