Indulge in the ultimate dessert experience with our Classic New York Cheesecake featuring a decadent Chocolate Cookie Crust and luscious Roasted Cherries! This creamy, rich cheesecake is not only a treat for the taste buds but also a showstopper for any gathering. Imagine slicing into a velvety cheesecake that boasts a delightful crunch from the chocolate crust, all topped off with sweet, roasted cherries that burst with flavor. Whether you're celebrating a special occasion or simply treating yourself, this recipe is sure to impress. Ready to elevate your dessert game? Let’s dive into the delicious details!
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups chocolate cookie crumbs
- 1/2 cup unsalted butter, melted
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 2 cups fresh cherries, pitted
- 1/2 cup sugar (for cherries)
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 325°F (165°C). Prepare a 9-inch springform pan by lightly greasing the sides.
- For the chocolate cookie crust, combine chocolate cookie crumbs with melted butter in a bowl. Mix thoroughly until the crumbs are evenly moistened.
- Press the cookie crumb mixture firmly into the bottom of the springform pan, creating an even layer. Use the back of a spoon or a flat-bottomed measuring cup to compact the crust.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy, using an electric mixer on medium speed.
- Gradually add granulated sugar to the cream cheese, beating until fully incorporated and the mixture is light and fluffy.
- Mix in the vanilla extract, then add eggs one at a time, beating well after each addition. Ensure the mixture is smooth and free of lumps.
- Pour the cheesecake batter over the prepared chocolate cookie crust, spreading it evenly.
- For the roasted cherries, combine pitted cherries with 1/2 cup sugar and lemon juice in a separate baking dish.
- Place the cherry mixture in the oven alongside the cheesecake and roast for about 15-20 minutes, until the cherries are soft and have released their juices.
- Bake the cheesecake for approximately 60-65 minutes, or until the center is almost set but still slightly jiggly.
- Remove the cheesecake from the oven and let it cool completely at room temperature for about 1 hour.
- Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set completely.
- Before serving, top the cheesecake with the roasted cherries and their syrup. Slice and serve chilled.
Tips
- Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature before mixing. This helps achieve a smooth and creamy texture without lumps.
- Press the Crust Firmly: When creating your chocolate cookie crust, press the crumbs down firmly to ensure it holds together well after baking. A flat-bottomed measuring cup works wonders for this!
- Monitor Baking Time: Keep an eye on your cheesecake as it bakes. It should be set around the edges but slightly jiggly in the center. This ensures a creamy texture without being overcooked.
- Chill Thoroughly: For the best flavor and texture, allow the cheesecake to chill in the refrigerator for at least 4 hours, or even overnight. This helps it set properly and enhances the flavors.
- Serve with Style: When it's time to serve, drizzle the roasted cherries and their syrup over each slice for a stunning presentation that will wow your guests!
Nutrition Facts
Calories: 650kcal
Carbohydrates: 55g
Protein: 12g
Fat: 45g
Saturated Fat: 25g
Cholesterol: 210mg
