If you love rich, indulgent desserts that bring a little festive joy to your table, then you are in for a treat with this Spiked Cherry Cheesecake Recipe. It combines a luscious creamy filling, a rich chocolate biscuit base, and the bright burst of kirsch-soaked cherries that dance on your palate. Every bite is a celebration of textures and flavors — from the crumbly, chocolatey crust to the silky, tangy cream cheese and the boozy cherry topping that takes this dessert to the next level. This cheesecake is perfect for special occasions or for anyone ready to impress friends with a dessert that’s as stunning as it is delicious.
Ingredients You’ll Need
Getting the ingredients right for this Spiked Cherry Cheesecake Recipe is key. Each one plays an essential role in creating the perfect balance of flavor, texture, and that signature cherry-spiked zing that makes this cheesecake unforgettable.
- Dark chocolate digestive biscuits: These form the crunchy, chocolatey base that adds both texture and a deep cocoa flavor.
- Cocoa powder: Enhances the richness of the biscuit base and deepens the chocolate notes.
- Unsalted butter: Melted butter binds the biscuit crumbs into a firm, buttery crust.
- Full-fat cream cheese (Philadelphia): The star of the filling with its creamy, tangy flavor.
- Mascarpone: Adds extra creaminess and smoothness to the filling.
- Caster sugar: Sweetens the filling delicately and helps create a silky texture.
- Soured cream: Brings a subtle tang and moistness, balancing the richness.
- Large free-range eggs: Provide structure, helping the cheesecake set perfectly.
- Vanilla bean paste: Infuses the filling with a warm, fragrant vanilla flavor.
- Plain flour: A subtle binder that gives stability without altering texture.
- Jar of Opies black cherries with kirsch: The pièce de résistance, these cherries soaked in kirsch provide luscious, boozy bursts of flavor.
- Splash of amaretto, rum, or kirsch: Used for the syrup to enhance the cherry topping with extra warmth and aroma.
How to Make Spiked Cherry Cheesecake Recipe
Step 1: Make the Base
Start by blitzing your dark chocolate digestive biscuits and cocoa powder in a food processor until you get a fine crumb. This is your chocolatey canvas. Mix the crumbs with the melted butter until fully combined, then press this mixture firmly into the base of a greased 20cm loose-bottomed cake tin. Pop it into the fridge to chill for about 30 minutes. This chilling step ensures your base will hold together beautifully once baked.
Step 2: Preheat the Oven
While the base chills, set your oven temperature to 160°C (140°C fan/gas mark 3). Making sure your oven is at the right temperature before baking is crucial for even cooking and that gorgeously golden finish.
Step 3: Make the Filling
In a large mixing bowl, blend together the cream cheese, mascarpone, and caster sugar until velvety smooth. Add the soured cream, eggs, and vanilla bean paste and whip everything together for a creamy, luscious filling. Finally, sift in the plain flour and fold gently to combine. This careful mixing technique helps keep the filling airy and prevents cracking during baking.
Step 4: Bake the Cheesecake
Pour your silky filling over the chilled biscuit base, smoothing the surface with a spatula. Bake in the preheated oven for 50-60 minutes until the cheesecake looks set with a slight golden hue. It’s important to let the cheesecake cool completely in the oven afterward to avoid cracking and to help it set perfectly with a silky texture.
Step 5: Make the Topping
Drain the jar of cherries, saving the kirsch-infused syrup. Warm this syrup gently in a saucepan along with a bit of caster sugar until it thickens to a syrupy consistency. Let it cool, then stir in your choice of amaretto, rum, or an extra splash of kirsch. This boozy syrup paired with the cherries creates the iconic topping that defines the Spiked Cherry Cheesecake Recipe.
Step 6: Serve
Once your cheesecake is completely cooled, spread the spiked cherries evenly over the top and drizzle with the luscious cherry syrup. The combination of creamy filling, crunchy base, and bright boozy cherries takes this dessert to dreamy heights.
How to Serve Spiked Cherry Cheesecake Recipe
Garnishes
To elevate your cheesecake even further, consider garnishing with a few fresh cherries or a sprinkle of finely chopped toasted almonds for added crunch. A light dusting of cocoa powder or edible gold leaf can bring a touch of elegance perfect for special gatherings.
Side Dishes
A scoop of vanilla bean ice cream or a dollop of lightly whipped cream pairs beautifully with the rich cheesecake, tempering the boozy cherry sharpness and adding a creamy contrast that guests will adore.
Creative Ways to Present
Slice the cheesecake into generous wedges and serve on decorative plates with a drizzle of extra cherry syrup around the edges. For a party presentation, individual mini cheesecakes can be made in ramekins with a cherry crown on top—delightfully charming and mess-free!
Make Ahead and Storage
Storing Leftovers
Once your Spiked Cherry Cheesecake Recipe is made, it keeps wonderfully in the fridge, covered tightly with cling film or stored in an airtight container. It will stay fresh for up to 3-4 days without losing its texture or flavor.
Freezing
This cheesecake freezes well if you want to prepare ahead or save leftovers. Wrap it securely in plastic wrap and then foil before placing it in the freezer. Thaw it slowly in the fridge overnight before serving for the best results, as this helps maintain its creamy consistency.
Reheating
Cheesecake is best enjoyed chilled, so avoid reheating. If desired, let slices come to room temperature for about 20 minutes to soften slightly, which brings out the flavors nicely without compromising texture.
FAQs
Can I make the cheesecake without alcohol?
Absolutely! If you prefer a non-alcoholic version, simply omit the amaretto, rum, or kirsch and use cherry juice or syrup instead. The cherries will still provide wonderful flavor and moisture.
What can I substitute for mascarpone?
If mascarpone is not available, you can use extra cream cheese or even a blend of cream cheese and crème fraîche for a similar creamy, tangy texture.
How do I prevent cracks on my cheesecake?
To avoid cracks, make sure to bake at a low temperature and cool the cheesecake slowly inside the oven once it’s turned off. This gradual cooling helps the cheesecake set gently without sudden contractions.
Can I use fresh cherries instead of jarred ones?
Yes, fresh cherries can work great! Pit them and soak in kirsch or your chosen liqueur for an hour or two before using for best flavor and juiciness.
Is it important to use a loose-bottomed cake tin?
A loose-bottomed cake tin helps with easy removal without damaging the crust or edges. It’s highly recommended for maintaining that perfect presentation.
Final Thoughts
There’s something incredibly special about a homemade Spiked Cherry Cheesecake Recipe. It’s a dessert that brings together indulgent creaminess, rich chocolate, and a playful kick of liqueur-soaked cherries. Whether you’re celebrating a special occasion or just treating yourself, this cheesecake promises to wow your taste buds and your guests alike. So, roll up your sleeves, gather your ingredients, and dive into creating this unforgettable dessert—you won’t regret it!
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Spiked Cherry Cheesecake Recipe
- Total Time: 1 hour 50 minutes
- Yield: 12 servings 1x
Description
This decadent Spiked Cherry Cheesecake combines a rich dark chocolate biscuit base with a creamy cream cheese and mascarpone filling, finished with syrupy black cherries infused with a splash of amaretto, rum, or kirsch. Perfect for special occasions or indulgent desserts, this cheesecake bakes to a smooth, lightly golden finish, offering a luscious blend of chocolate, cherry, and subtle liquor flavors.
Ingredients
Base
- 400g dark chocolate digestive biscuits
- 3 tablespoons cocoa powder
- 160g unsalted butter, melted
Filling
- 560g full-fat cream cheese (Philadelphia)
- 100g mascarpone
- 200g caster sugar
- 90ml soured cream
- 3 large free-range eggs
- 1 teaspoon vanilla bean paste
- 50g plain flour
Topping
- 390g jar Opies black cherries with kirsch (from Tesco and Waitrose)
- 2 tablespoons caster sugar
- Splash of amaretto, rum, or kirsch
Instructions
- Make the Base: Whizz the dark chocolate digestive biscuits and cocoa powder in a food processor until they are finely ground. Mix the biscuit crumbs with the melted butter and press the mixture firmly into a greased 20cm loose-bottomed cake tin. Chill the base in the refrigerator for 30 minutes to set.
- Preheat Oven: Preheat your oven to 160°C (140°C fan/gas mark 3) in preparation for baking the cheesecake.
- Make the Filling: In a large mixing bowl, combine the full-fat cream cheese, mascarpone, caster sugar, soured cream, eggs, and vanilla bean paste. Whip together until the mixture is smooth and creamy. Sift in the plain flour and gently fold it into the mixture until fully incorporated without overworking.
- Bake Cheesecake: Pour the creamy filling over the chilled biscuit base, smoothing the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until the cheesecake is set with a slight wobble in the center and lightly golden on top. Leave the cheesecake to cool completely inside the oven to prevent cracking.
- Make the Topping: Drain the black cherries from the jar, reserving the cherry syrup. In a small saucepan, heat the reserved syrup along with 2 tablespoons of caster sugar until it becomes syrupy and slightly thickened. Remove from heat and allow to cool, then stir in a splash of amaretto, rum, or kirsch for added flavor.
- Serve: Once the cheesecake is completely cooled, top it generously with the drained black cherries. Drizzle the cooled cherry syrup infused with liquor over the top for a beautiful and flavorful finish before serving.
Notes
- Use a loose-bottomed cake tin for easier removal of the cheesecake.
- Letting the cheesecake cool slowly in the oven helps to prevent cracks on the surface.
- You can substitute the liquor with any of your choice or omit it for a non-alcoholic version.
- Ensure the cream cheese and mascarpone are at room temperature for smoother mixing.
- Chilling the base before adding filling is crucial for a firm crust.
- The syrup can be made ahead and stored in the fridge for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: British
