Ingredients with Measurements:
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 eggs
- 1 tsp vanilla extract
- 1/2 cup cherry preserves
- 1/2 cup heavy cream
- 1 cup semisweet chocolate chips
- 1/2 cup maraschino cherries, drained and chopped
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Double boiler or microwave-safe bowl
- Piping bag
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a bowl, mix the chocolate cookie crumbs and melted butter until well combined. Press the mixture onto the bottom of the springform pan.
3. In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Pour half of the cheesecake mixture over the crust. Drop spoonfuls of cherry preserves over the cheesecake mixture. Pour the remaining cheesecake mixture over the cherry preserves.
5. Bake the cheesecake for 45-50 minutes or until the center is almost set. Let it cool completely.
6. In a small saucepan, heat the heavy cream until it simmers. Remove from heat and add the chocolate chips. Stir until the chocolate is melted and the mixture is smooth.
7. Pour the chocolate ganache over the cooled cheesecake. Use a piping bag to pipe whipped cream around the edges of the cheesecake. Sprinkle chopped maraschino cherries over the whipped cream.
Time:
Preparation time: 30 minutes
Cooking time: 45-50 minutes
5. Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 610
Fat: 42g
Saturated Fat: 24g
Cholesterol: 168mg
Sodium: 328mg
Carbohydrates: 53g
Fiber: 2g
Sugar: 41g
Protein: 8g
Substitutions for ingredients:
- Graham cracker crumbs can be used instead of chocolate cookie crumbs.
- Raspberry or strawberry preserves can be used instead of cherry preserves.
- Milk chocolate chips can be used instead of semisweet chocolate chips.
Variations:
- Add chopped nuts to the crust for added crunch.
- Use a chocolate graham cracker crust instead of a chocolate cookie crust.
- Top the cheesecake with fresh cherries instead of maraschino cherries.
Tips and tricks:
- Make sure the cream cheese is softened before starting the recipe to ensure a smooth cheesecake.
- Use a water bath to prevent cracks in the cheesecake.
- Let the cheesecake cool completely before adding the chocolate ganache.
Storage instructions:
Store the cheesecake in the refrigerator for up to 5 days.
Reheating instructions:
Serve the cheesecake chilled.
Presentation ideas:
Serve the cheesecake on a cake stand and garnish with fresh cherries.
Garnishes:
Whipped cream and chopped maraschino cherries.
Pairings:
Coffee or hot chocolate.
Suggested side dishes:
Fresh fruit or a side salad.
Troubleshooting advice:
- If the cheesecake cracks, cover it with whipped cream or ganache to hide the cracks.
- If the cheesecake is not cooked through, bake it for an additional 10-15 minutes.
Food safety advice:
Make sure to refrigerate the cheesecake to prevent spoilage.
Food history:
Cheesecake dates back to ancient Greece and was served to athletes during the first Olympic games in 776 BC.
Flavor profiles:
This cheesecake has a rich chocolate flavor with a sweet cherry filling.
Serving suggestions:
Serve the cheesecake as a dessert after a dinner party or special occasion.
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