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A cherry and blackberry chocolate cheesecake on a plate.

Cherry and Blackberry Chocolate Cheesecake

AndreeaB
This cherry and blackberry chocolate cheesecake is a harmonious fusion of rich, velvety chocolate, luscious cherries, and succulent blackberries, all nestled in decadent creamy cheese filling.
4.75 from 4 votes
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Fridge time 7 hours
Total Time 8 hours 50 minutes
Course Dessert
Cuisine American
Servings 24 servings
Calories 650 kcal

Equipment

  • 1 springform pan (9inch/ 23cm)

Ingredients
  

For the crust

  • 37 Oreo cookies (around 400g)
  • 60 g unsalted butter (approx. 1/4 cup)

For the chocolate cheesecake filling

  • 680 g cream cheese (cold) (approx. 3 cups/24 oz.)
  • 170 g heavy cream/ double cream (cold) (approx. 3/4 cups)
  • 4 large eggs (cold)
  • 2 egg yolks
  • 2 tsp vanilla extract
  • 3 tbsp cacao powder
  • 150 g cane sugar (I used unrefined) (approx. 3/4 cups)
  • 50 g soft light brown sugar (approx. 1/4 cup)
  • 330 g finest milk chocolate (approx. 1 3/4 cups)
  • 60 g fresh blackberries (sliced in halves) (approx. 1/3 cup)
  • 60 g dark cherries (pitted and sliced in halves and quarters) (approx. 1/3 cup)

For the chocolate ganache

  • 130 g milk chocolate (approx. 3/4 cups)
  • 200 g heavy cream/ double cream (approx. 7/8 cups)
  • 40 g unsalted butter (approx. 1/8 cup)

For garnish (optional)

  • 60 g dark cherries (approx. 1/3 cup)
  • 60 g blackberries (approx 1/3 cup)
  • 1 tbsp cacao powder
  • 50 g milk chocolate (shavings) (approx. 1/4 cup)

Instructions
 

For the crust:

  • For this recipe, I went for an oreo cookie crust. You can use any chocolate cookie you have on hand. I find that oreo cookies go great with the whole flavor profile of this cheesecake and are also convenient to use.
  • Preheat oven to 350°F(175°C)
  • In a food processor, ground your oreo cookies. I like to keep a fine crumb, but not turn it into flour.
  • In a small saucepan, melt your butter.
  • Put the cookie crumbs and melted butter in a mixing bowl.
  • Mix well until it starts to clump together.
  • Press the oreo crust at the bottom of your spring form pan. Use the back of your spoon to push it down and make sure you get a uniform base.
  • Bake for 10 minutes in the pre-heated oven.
  • Take the springform pan out of the oven and let the crust cool down until needed.
  • Reduce the oven temperature to 325°F (160°C)

For the chocolate cheesecake filling:

  • In a heavy-bottom saucepan melt the chocolate on low heat. Stir continuously with a whisk.
  • When the chocolate has completely melted, take it off the heat immediately to avoid burning.
  • Leave it aside to completely cool off before adding it to the cream cheese mixture.
  • In a large bowl, combine cream cheese with cacao powder, and both sugars. Use a whisk to make sure everything is mixed in smoothly.
  • Add in the eggs and mix well.
  • Mix in the vanilla extract.
  • In a separate bowl, whisk the heavy cream to soft peaks. I recommend using an electric mixer at medium speed.
  • Add the melted chocolate to the cheesecake batter and mix it in until smooth consistency. DO NOT ADD THE MELTED CHOCOLATE IF STILL WARM.
  • Gently fold in the whipped heavy cream. It's important to use a folding technique rather than a mixing technique. This way you don't lose that airy texture of the whipped cream.
  • Pour 3/4 of the cheesecake filling into the spring form pan.
  • Take the blackberries and pitted cherries and slice them in halves and quarters.
  • Arrange them on top of the batter in a single uniform layer. Don't push them in or throw them in from a height. This will make them sink to the bottom and we don't want that.
  • Pour the remaining 1/4 of the cheesecake batter on top of the fruits, making sure to cover them completely.
  • Pour about 1 inch of hot water into an oven dish while your oven is preheating. Close the door and wait for a few minutes to create steam.
  • Add the cheesecake to the oven and quickly close the door to not let the steam come out.
  • Bake chocolate cherry cheesecake at 325°F (160°C) for about 1 hour and 10 minutes or until the cake is set (but the center is still a bit jiggly).
  • Remove the cheesecake from the oven and place the springform on a wire rack to allow air to circulate and cool it off completely.
  • Run the tip of a knife around the sides of the pan to prevent ruptures and cracking in the cake.
  • Place the cheesecake in the fridge for at least 6 hours (or overnight) to set.

For the chocolate ganache:

  • In a heavy-bottomed medium saucepan add the chopped milk chocolate and melt it on low heat.
  • As the chocolate is melting, slowly incorporate the heavy cream while whisking continuously.
  • Once everything is incorporated and melted, add the butter and take the pan off the heat.
  • Mix the butter in well and set the ganache aside to come to room temperature.

How to decorate the chocolate cheesecake:

  • Take the cheesecake out of the fridge and gently remove the springform ring.
  • Place the chocolate cheesecake on your serving dish and pour the chocolate ganache, making sure you cover it completely.
  • The chocolate ganache is runny enough to make it easy to pour on the cake without the use of a spatula.
  • Place the cheesecake back in the fridge for about an hour to set the chocolate ganache.
  • Now, time for the fun part. Decorate with fresh blackberries and cherries. Sprinkle some cacao powder and chocolate shavings on top. Get creative and use whichever decorations you fancy.
  • Slice the cake with a really sharp knife, making sure to wipe it in between slices.
  • Use a cake spatula to add the cheesecake slice to a serving plate.
  • Serve and enjoy!

How to store your chocolate cherry cheesecake:

  • Your cheesecake can be stored in the fridge without the toppings for up to a week. With the toppings, it might get a bit soggy and the fruits will lose their freshness.
  • Wrap it in foil or use an airtight container, to avoid smell transfers from your refrigerator.
  • You can also freeze the chocolate cheesecake for up to three months. Again, you can only do this before adding any toppings.
  • Wrap it in foil really well to avoid freezer burn.
  • Simply thaw it in the fridge before serving.

Notes

Tips for baking success:

  • make sure your oven is preheated properly before baking your cheesecake (it can take up to 30 minutes, depending on the oven)
  • add the hot water to create a steamy environment. Do this a few minutes before adding in the cheesecake to bake.
  • once the cheesecake is in the oven, do not open the door to the oven until you think the cheesecake is ready. 
  • the cheesecake is ready when the top is set and has a golden brown color. Also, if you gently shake the pan you will notice the center still has a bit of a jiggle. That is ok. The cheesecake will be set completely once in the fridge.
IMPORTANT: do not slice the cheesecake before it has a chance to cool in the fridge for at least 6 hrs. It will end in disaster (don't ask me how I know)
Try this delicious poppyseed and lemon cheesecake as well.

Nutrition

Serving: 150gCalories: 650kcal
Keyword best chocolate cheesecake, blackberry chocolate cheesecake, cherry chocolate cheesecake, chocolate cheesecake, chocolate cheesecake with chocolate ganache
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