Description
A rich and creamy cheesecake layered with glossy cherries and a dark chocolate cookie crust, then flipped for a stunning upside down finish that feels both elegant and comforting.
Ingredients
Scale
- 3 cups pitted cherries, fresh or frozen
- 1 1/3 cups granulated sugar, divided
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/4 cup water
- 24 chocolate sandwich cookies, finely crushed
- 5 tablespoons unsalted butter, melted
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon fine salt, divided
- 24 ounces cream cheese, softened
- 3/4 cup sour cream, softened
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 4 ounces dark chocolate, melted and slightly cooled
- 2 tablespoons all-purpose flour
- 3 large eggs, room temperature
Instructions
- Preheat the oven to 325°F. Lightly grease a 9 inch springform pan and line the bottom with parchment paper.
- In a saucepan, combine the cherries, 1/3 cup of the granulated sugar, cornstarch, lemon juice, and water. Cook over medium heat for 5 to 7 minutes, stirring often, until glossy and slightly thickened. Spread the mixture into the prepared pan and cool for 10 minutes.
- In a medium bowl, stir together the crushed chocolate sandwich cookies, melted butter, cocoa powder, and 1/8 teaspoon of the salt.
- In a large bowl, beat the cream cheese with the remaining 1 cup granulated sugar until smooth. Beat in the sour cream, heavy cream, vanilla extract, melted dark chocolate, flour, and remaining 1/8 teaspoon salt. Add the eggs one at a time, mixing on low speed just until combined.
- Wrap the outside of the springform pan in foil and place it in a larger roasting pan if using a water bath.
- Pour the cheesecake filling gently over the cooled cherry layer and smooth the top. Sprinkle the cookie crumb mixture evenly over the filling and press lightly.
- If using a water bath, add hot water halfway up the sides of the springform pan. Bake for 50 to 55 minutes, until the edges are set and the center still has a slight wobble.
- Turn off the oven, crack the oven door, and let the cheesecake rest inside for 30 minutes. Remove and cool to room temperature, then chill for at least 4 hours.
- Run a thin knife around the edge, release the springform ring, place a serving plate over the top, and carefully invert the cheesecake so the cherry layer is on top.
- Slice with a warm knife, wiping between cuts, and serve chilled.
Notes
- Room temperature dairy ingredients help create the smoothest filling.
- Frozen cherries work well, just thaw and drain lightly if needed.
- For the cleanest slices, chill overnight and use a hot knife.
- A water bath helps the cheesecake bake evenly and stay silky.