Cheesecake is one of the most beloved desserts worldwide, with roots dating back to ancient Greece, where a basic version was prepared with fresh cheese and honey. Over the centuries, this delight has evolved and taken on different forms depending on the region. In Latin America, while the concept of cheesecake maintains its essence, it goes by different names depending on the country; in Mexico and Colombia it is commonly known as "pastel de queso", while in Argentina and Chile it is usually called "tarta de queso". This particular version, chocolate cherry cheesecake, combines the creamy smoothness of cheese with the intensity of chocolate and the fresh, sweet flavor of cherry, a mix that perfectly reflects the fusion of contemporary flavors that characterize Latin American cuisine.
Cherry chocolate cheesecake ii
How to Make Chocolate Cherry Cheesecake
In a large bowl, combine the chocolate cookie crumbs and butter.
Press firmly into a 9-inch springform pan, covering the bottom and 2 1/2 inches up the sides.
Refrigerate.
Preheat the oven to 325 degrees F.
Using a double boiler, combine the chocolate chips and whipping cream.
Stir until the chips melt and the mixture is smooth.
Set aside.
In a large bowl, combine the cream cheese and sugar, beating until creamy.
Add the eggs, one at a time, beating well after each addition.
Add the chocolate mixture, cherry liqueur, and vanilla, mix until combined.
Pour over the prepared crust.
Bake at 325 degrees F.
For 60 minutes.
Turn off the oven.
Let it rest in the oven with the door slightly ajar for 1 hour.
Remove, cool completely.
Refrigerate for 24 hours.
Spread the cherry pie filling over the cheesecake, leaving a 1-inch border from the edge.
Decorate the edge with whipped cream, if desired.
Ingredients (10)
- Chocolate Cookies
- Butter
- Semi-Sweet Chocolate Chips
- Whipping Cream
- Cream Cheese
- Sugar
- Eggs
- Cherry-Flavored Liqueur
- Vanilla Extract
- Cherry Pie Filling
Instructions (32 steps)
- 1 In a large bowl
- 2 combine the chocolate cookie crumbs and butter
- 3 Press firmly into a 9-inch springform pan
- 4 covering the bottom and 2 1/2 inches up the sides
- 5 Refrigerate
- 6 Preheat the oven to 325 degrees F
- 7 Using a double boiler
- 8 combine the chocolate chips and whipping cream
- 9 Stir until the chips are melted and the mixture is smooth
- 10 Set aside
- 11 In a large bowl
- 12 combine the cream cheese and sugar
- 13 beating until creamy
- 14 Add the eggs
- 15 one at a time
- 16 beating well after each addition
- 17 Add the chocolate mixture
- 18 cherry liqueur
- 19 and vanilla
- 20 mix until combined
- 21 Pour over the prepared crust
- 22 Bake at 325 degrees F
- 23 For 60 minutes
- 24 Turn off the oven
- 25 Let it rest in the oven with the door slightly ajar for 1 hour
- 26 Remove
- 27 cool completely
- 28 Refrigerate for 24 hours
- 29 Spread the cherry pie filling over the cheesecake
- 30 leaving 1 inch from the edge
- 31 Decorate the edge with whipped cream
- 32 if desired