Fresh chocolate cherry cheesecake recipe with a chocolate crust, fresh cherries baked into the cheesecake, dripping with ganache.
I have a bone to pick with grocery stores.
The way they label the prices for cherries is misleading. The cherries are nicely packaged in plastic bags and the sign will say “$2.99” and in tiny writing it will say per pound. But then they don’t tell you the bag is 3 pounds and those cute looking cherries are actually going to cost you $9!!!
I’d rather just have them tell me the real price so I can make the decision in the produce section if I want the $9 cherries rather than realizing I paid a whopping $9 for the cherries when I get home.
Someone please sympathize with me!
Because of this dilemma I will only buy them at Aldi – not only are they cheaper, they tell me how much the whole container will cost!
Cherries are pretty much good in anything. Cake, muffins, on top of chocolate cake, in homemade ice cream. I’m ready for dessert now :)
With our suggested tips, we’re going to show you that making cheesecake at home can be easy and delicious!
For the base you’ll need a lot of cream cheese (this is a no judgment zone friends!), sugar, vanilla, eggs, cherries and flavored coffee creamer.
I used International Delight’s Sweet Cream coffee creamer. I’m obsessed and go back and forth between the sweet cream and french vanilla as my favorite. Either one adds so much more flavor than heavy cream!
There are 2 other important details to follow when making cheesecake.
1. Don’t be afraid of the water bath! I know it sounds weird, putting your cheesecake in a water bath, but it’s the secret to creating moist, perfectly baked cheesecake. It’s really not scary. Be sure to wrap the pan you’re baking your cheesecake in with 3 layers of tinfoil before you fill it with the cheesecake mixture. Place the cheesecake pan inside a larger pan, like a 9×13, and fill the 9×13 inch pan with water, about 1-2 inches below the top of the cheesecake pan.
2. Don’t rush the cooling process. Once the cheesecake is done baking, let it sit in the oven for 1 hour or longer with the oven door cracked. A slow cooling process will help prevent the cheesecake from cracking. Don’t forget to refrigerate your cheesecake over night before serving.
Once the cheesecake has cool completely, top it with chocolate ganache, mini chocolate chips, and fresh cherries!
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.
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