Ingredients with Measurements:
- 1 1/2 cups chocolate wafer crumbs
- 1/4 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 eggs
- 1/2 cup unsweetened cocoa powder
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1/2 cup cherry preserves
- 1/4 cup water
Special Equipment Needed:
- 9-inch springform pan
- Electric mixer
- Large mixing bowl
- Small saucepan
Step-by-Step Instructions:
1. Preheat oven to 325°F.
2. In a mixing bowl, combine chocolate wafer crumbs, melted butter, and 1/4 cup granulated sugar. Mix well and press onto the bottom of a 9-inch springform pan.
3. In a large mixing bowl, beat cream cheese and 1 cup granulated sugar until smooth.
4. Add eggs, one at a time, beating well after each addition.
5. Add cocoa powder, sour cream, and vanilla extract. Mix until well combined.
6. Pour the cheesecake batter over the crust in the springform pan.
7. In a small saucepan, combine cherry preserves and water. Cook over medium heat until the preserves are melted and smooth.
8. Spoon the cherry mixture over the cheesecake batter and swirl with a knife.
9. Bake for 50-55 minutes or until the center is almost set.
10. Remove from the oven and let cool to room temperature.
11. Chill in the refrigerator for at least 4 hours or overnight.
Time:
Preparation time: 20 minutes
Cooking time: 50-55 minutes
Chilling time: 4 hours or overnight
Temperature:
325°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 460
Total Fat: 29g
Saturated Fat: 17g
Cholesterol: 140mg
Sodium: 280mg
Total Carbohydrates: 45g
Dietary Fiber: 2g
Sugars: 35g
Protein: 7g
Substitutions for ingredients:
- Graham cracker crumbs can be used instead of chocolate wafer crumbs.
- Raspberry or strawberry preserves can be used instead of cherry preserves.
Variations:
- Omit the cherry preserves and swirl in raspberry or strawberry jam instead.
- Add chopped nuts to the crust for extra crunch.
- Top with whipped cream and chocolate shavings before serving.
Tips and Tricks:
- Make sure the cream cheese is softened before mixing to avoid lumps.
- Use a water bath to prevent cracking on the surface of the cheesecake.
- Let the cheesecake cool to room temperature before chilling in the refrigerator.
Storage Instructions:
Store the cheesecake in the refrigerator for up to 5 days.
Reheating Instructions:
Serve chilled.
Presentation Ideas:
Serve on a cake stand or plate and garnish with fresh cherries or chocolate shavings.
Garnishes:
Fresh cherries or chocolate shavings.
Pairings:
Serve with a glass of red wine or a cup of coffee.
Suggested Side Dishes:
Fresh fruit or a green salad.
Troubleshooting Advice:
If the cheesecake cracks, cover with whipped cream or fruit to hide the imperfections.
Food Safety Advice:
Make sure to use pasteurized eggs to avoid the risk of salmonella.
Food History:
Cheesecake dates back to ancient Greece and was served to athletes during the first Olympic games in 776 BC.
Flavor Profiles:
Rich, chocolatey, and fruity.
Serving Suggestions:
Serve as a dessert for a special occasion or holiday.
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Taste: Rich, Sweet, Chocolatey, Creamy, Fruity