Directions
Chocolate Cherry Swirl Cheesecake. A smooth as silk chocolate mousse cheesecake swirled with a heavenly, sweet cherry compote. Such a beautiful combination of flavours.
Chocolate Cherry Swirl Cheesecake
Some friends dropped by for Sips ‘n Nibbles last evening to help celebrate my birthday this week. After a few sticky wings and other finger foods, as I always do, I served a decadent dessert to top off the evening. On this occasion I decided to try an idea that I’ve had for a while. That idea to combine two of my favorite flavours, chocolate and cherry into a creamy cheesecake.
Unsweetened chocolate in one ounce blocks are used in this recipe.
The result was outstanding. Some guests even declared it to be the best cheesecake I had ever come up with. You’re going to have to make it for yourself and see if you agree.
If you like you can add whipped cream and chocolate shavings to the top of the cheesecake and serve it as a black forest cheesecake!
Fresh or frozen cherries can be used to make the compote.
Tips for Cheesecake
I always start my cheesecake recipes with a word about baking a cheesecake using the bain marie method, so here goes.
I bake my cheesecakes in a 10 inch spring form pan. The pan has the bottom and sides wrapped in multiple layers of wide heavy duty aluminum foil. This forms a sort of boat that the cheesecake pan sits in. The roll of aluminum foil that I use is about 16 inches wide. I use at least 4 layers of foil to make sure that no water leaks in and ruins the crust of my cheesecake. The aluminum foil wrapped pan is then placed inside a larger baking pan; I use a 12 inch cake pan. Boiling water is then poured into the larger pan filling it from 1/2 to 2/3 of the way to the top.
I find it best to pour the boiling water into the pan after it is placed on the rack in the oven as you are less likely to splash water onto the cheesecake or inside the aluminum foil. I reuse the aluminum foil for several future cheesecakes, adding a couple of layers to it each time just to be safe.
Chocolate Cherry Swirl Cheesecake
Even if you choose not to use a water bath method, wrapping the outside of your spring form pan with 4 or 5 layers of heavy duty aluminum foil will greatly help the even distribution of heat through your cheesecake as it bakes, making it more evenly creamy from edges to middle.
Want even more cheesecake ideas? Be sure to check out this collection of Rock Recipes Most Popular Cheesecake related recipes.
Rock Recipes Top Ten Cheesecakes
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Originally published November 2012. Updated September 2019 to include nutritional information and an updated printable recipe card.
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