Indulge in a symphony of flavors with our decadent Organic Double Chocolate Cherry Cheesecake, a masterpiece that combines the richness of chocolate, the tanginess of cherries, and the creamy smoothness of cheesecake. This irresistible dessert features a velvety chocolate cheesecake filling nestled on a bed of crushed chocolate cookies, creating a symphony of textures in every bite. The luscious filling is adorned with a cascade of fresh cherries, adding a burst of vibrant color and a delightful contrast to the deep chocolate flavor. This recipe also includes a delectable Chocolate Ganache Glaze that transforms the cheesecake into an elegant and sophisticated confection. But that's not all! We've included two additional recipes to tantalize your taste buds: a luscious Chocolate Cherry Sauce, perfect for drizzling over the cheesecake or serving alongside it, and a tempting Chocolate Cherry Parfait, a layered delight that combines the flavors of chocolate and cherries in a refreshing and playful presentation. Get ready to embark on a culinary journey that will leave you craving more!
Check out the recipes below so you can choose the best recipe for yourself!
CHOCOLATE CHERRY CHEESECAKE
My love for chocolate-covered cherries inspired this fun and fancy cheesecake that's perfect for Christmas.
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine chocolate crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Bake at 350° for 8 minutes. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in melted chocolate and vanilla. Gently fold in cherries and pecans. Pour into crust. , Bake at 350° for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. , Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , In a microwave, melt the semisweet chocolate, butter and 1 teaspoon shortening; stir until smooth. Cool for 2 minutes; pour over cheesecake. Spread over the top and let it run down the sides. Cool. , In a small saucepan, melt white chocolate and remaining shortening. Drizzle over the top. Cool. Store in the refrigerator.
Nutrition Facts : Calories 405 calories, Fat 25g fat (12g saturated fat), Cholesterol 113mg cholesterol, Sodium 266mg sodium, Carbohydrate 44g carbohydrate (29g sugars, Fiber 1g fiber), Protein 6g protein.
CHERRY FUDGE TRUFFLE COCONUT CHEESECAKE
Cherries and chocolate come together in this dazzling coconut cheesecake. It's a holiday showstopper! -Jeanne Holt, Mendota Heights, Minnesota
Provided by Taste of Home
Categories Desserts
Time 2h
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 375°. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a small bowl, mix crushed cookies and coconut; stir in butter. Press onto bottom and 1/2 in. up sides of prepared pan. Bake 10 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a large bowl, beat 3 pkg. cream cheese and sugar until smooth. Beat in cream of coconut and extract. Add eggs; beat on low speed just until blended. Stir in chopped cherries. Pour 3 cups batter into crust. In another bowl, beat remaining 8 oz. cream cheese until smooth. Beat in cooled chocolate and cherry preserves. Drop by tablespoonfuls over coconut batter. Carefully spoon remaining coconut batter over top. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan. , Bake until center is just set and top appears dull, 80-85 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. , Remove rim from pan. Top cheesecake with melted chocolate, whipped cream, toasted coconut and cherries.
Nutrition Facts : Calories 545 calories, Fat 37g fat (22g saturated fat), Cholesterol 108mg cholesterol, Sodium 290mg sodium, Carbohydrate 52g carbohydrate (44g sugars, Fiber 2g fiber), Protein 6g protein.
NO-BAKE CHERRY CHOCOLATE CHEESECAKE RECIPE BY TASTY
Here's what you need: chocolate graham cracker crumbs, packed brown sugar, butter, salt, cream cheese, vanilla extract, heavy whipping cream, white sugar, cocoa powder, salt, cherry pie filling
Provided by Hannah Williams
Categories Desserts
Yield 8 servings
Number Of Ingredients 11
Steps:
- In a bowl, thoroughly mix graham cracker crumbs, brown sugar, salt, and butter. Press evenly into a springform pan. Chill.
- In a medium bowl, place cream cheese and beat with hand beaters until smooth. Gently pour in cream, adding gradually while stirring, until it's fully incorporated.
- Add sugar, vanilla, and salt, then beat until very smooth. Don't forget to scrape the sides. Gradually add cocoa powder into the smooth cream-cheese mixture and beat on medium speed until it's fully incorporated.
- Pour onto chilled crust and smooth out the top. Freeze for 3 hours or refrigerate overnight. Before serving, pour pie filling over the cheesecake.
- Enjoy!
DOUBLE CHOCOLATE CHERRY COOKIES
Provided by Food Network
Categories dessert
Time 35m
Yield about 3 dozen cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F.
- Combine flour, cocoa powder, salt and baking soda in a bowl. In a bowl of an electric mixer, or with a handheld mixer, combine butter and sugars until fluffy. Add egg, vanilla, and wine and combine. Slowly in batches add the flour mixture until just combined. Fold in the chocolate and cherries. On a nonstick cookie sheet, place a heaping tablespoon of dough for each cookie about 2 inches apart from each other. Bake 8 to 10 minutes, or until tops are still soft looking but edges look firm.
ORGANIC DOUBLE CHOCOLATE CHERRY CHEESECAKE
Steps:
- Crust directions: Grind the nuts, cacao nibs and salt in a food processor, fitted with the "S" blade, until coarsely ground. Add the cherry extract and chocolate powder and pulse to thoroughly combine. Add the raisins and process until the mixture sticks together when gently pressed between your fingers. Press into the bottom of an 8 or 9-inch round spring form pan. Place in the freezer while you make the filling. Filling directions: Using a food processor, fitted with the "S" blade, process the cashews, agave, dates, lemon juice, and water until it's creamy. This could take 3-5 minutes. You might need to stop and scrape down the sides a couple of times. Add the cherry extract, coconut oil, and chocolate powder and process until creamy. Pour the filling into the spring form pan and freeze the cheesecake so it sets. Let thaw for up to an hour or more before eating. Coulis directions: Blend all of the ingredients together.
Tips:
- Use high-quality ingredients: This will make a big difference in the final product. Look for organic, fair-trade chocolate and cherries, and use full-fat cream cheese and butter.
- Be patient: Cheesecake takes time to make. Don't rush the process, or you'll end up with a cracked or runny cheesecake.
- Use a springform pan: This will make it easy to remove the cheesecake from the pan without damaging it.
- Don't overmix the batter: Overmixing can make the cheesecake tough. Mix just until the ingredients are combined.
- Bake the cheesecake in a water bath: This will help to prevent the top of the cheesecake from cracking.
- Chill the cheesecake thoroughly before serving: This will help it to set properly.
Conclusion:
This organic double chocolate cherry cheesecake is a delicious and decadent dessert that is perfect for any occasion. It's made with wholesome ingredients and is sure to impress your friends and family. So next time you're looking for a special dessert, give this cheesecake a try!
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