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Spiked Cherry Cheesecake Recipe

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4.3 from 59 reviews

  • Author: admin
  • 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

Scale

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

  1. 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.
  2. Preheat Oven: Preheat your oven to 160°C (140°C fan/gas mark 3) in preparation for baking the cheesecake.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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Find it online: https://mamabrisrecipes.com/spiked-cherry-cheesecake-recipe/