If you are ready to impress your friends and family with a show-stopping dessert, this Spiked Cherry Cheesecake Recipe is exactly what you need to try next. Imagine a velvety smooth cheesecake layered on a rich, chocolatey biscuit base, topped with luscious black cherries soaked in a spirited syrup that adds a delightful adult twist. Every bite bursts with deep cherry flavor, subtle hints of warm liquor, and the perfect balance of creamy and crunchy textures. This recipe is a celebration of classic indulgence with a fun, spiked surprise that makes dessert time feel extra special.
Ingredients You’ll Need
This Spiked Cherry Cheesecake Recipe calls for ingredients that are simple yet essential, each playing a critical role in creating that perfect balance of flavor, texture, and color. From the chocolate digestive biscuits that form a crunchy base to the smooth mascarpone and cream cheese filling and the spiked cherry topping, every component is thoughtfully chosen to shine.
- 400g dark chocolate digestive biscuits: These create a sturdy, chocolatey crust that adds crunch and depth.
- 3 tablespoons cocoa powder: Enhances the chocolate flavor and gives the base a rich color.
- 160g unsalted butter, melted: Binds the crust ingredients together with a silky texture.
- 560g full-fat cream cheese (Philadelphia): The star of the filling, delivering that signature creamy richness.
- 100g mascarpone: Adds an extra layer of velvety smoothness and mild sweetness.
- 200g caster sugar: Sweetens both the filling and syrup for a perfect balance.
- 90ml soured cream: Brings a subtle tang that cuts through the richness beautifully.
- 3 large free-range eggs: Provide structure and help set the cheesecake as it bakes.
- 1 teaspoon vanilla bean paste: Infuses warmth and aromatic flavor into the filling.
- 50g plain flour: Gives the cheesecake a light, tender crumb and stability.
- 390g jar Opies black cherries with kirsch: The juicy, spiked topping that makes this recipe unforgettable.
- 2 tablespoons caster sugar: Used to make the cherry syrup, adding glossy sweetness.
- Splash of amaretto, rum, or kirsch: Personalize the syrup to pack just the right punch of boozy joy.
How to Make Spiked Cherry Cheesecake Recipe
Step 1: Prepare the Chocolate Biscuit Base
Start by whizzing the dark chocolate digestive biscuits and cocoa powder in a food processor until finely ground. This step is crucial for creating a crumbly texture that will hold the cheesecake filling nicely. Then, mix the biscuit crumbs with the melted butter and press the mixture firmly into the base of a greased 20cm loose-bottomed cake tin. Pop it into the fridge to chill for 30 minutes; this hardens the crust and ensures a clean slice every time.
Step 2: Preheat Your Oven
Set your oven to 160°C (140°C fan/gas mark 3). This gentle temperature allows the cheesecake to bake evenly without curdling or cracking, ensuring a silky smooth texture throughout.
Step 3: Whip Up the Creamy Filling
In a large bowl, combine the cream cheese, mascarpone, caster sugar, and soured cream. Beat them together until luxuriously smooth, as this is what gives the cheesecake its dreamy texture. Add the eggs one at a time, mixing well after each addition to keep the batter airy. Stir in the vanilla bean paste for that subtle, fragrant note. Finally, sift in the plain flour and gently fold it through—this helps the cheesecake hold its shape without becoming dense.
Step 4: Bake to Perfection
Pour the luscious filling evenly over your chilled biscuit base, smoothing the top with a spatula for a polished finish. Bake in your preheated oven for 50-60 minutes, or until the cheesecake is set with a light golden hue. Don’t worry if the center still has a slight wobble; it will firm up as it cools. For best results, leave it to cool inside the oven with the door slightly ajar—this gentle cooling prevents cracks and keeps the texture just right.
Step 5: Prepare the Spiked Cherry Topping
While the cheesecake cools, drain the black cherries from their jar, being careful to reserve the kirsch-infused liquid. Pour that liquid into a small saucepan along with 2 tablespoons of caster sugar and warm it gently over low heat until it thickens into a syrupy glaze. Allow the syrup to cool slightly, then stir in a splash of your favorite spirit, such as amaretto, rum, or extra kirsch, to spike the syrup and deepen the cherry flavor.
Step 6: Assemble and Serve
Once the cheesecake has completely cooled, pile the juicy black cherries over the top. Finally, drizzle your homemade spiked cherry syrup generously over the cheesecake just before serving. This glossy finish not only looks stunning but adds a wonderful burst of boozy cherry zing that fans of this Spiked Cherry Cheesecake Recipe will adore.
How to Serve Spiked Cherry Cheesecake Recipe
Garnishes
Elevate this dessert with a sprinkle of dark chocolate shavings or a few fresh mint leaves to add color and a refreshing contrast. A light dusting of cocoa powder around the edges can also highlight the rich chocolate base, making every slice picture-perfect and even more tempting.
Side Dishes
Pair your Spiked Cherry Cheesecake Recipe with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream to add creaminess that complements the sharp cherry notes. For a festive touch, serve alongside a glass of chilled dessert wine or a cup of aromatic coffee to balance the flavors beautifully.
Creative Ways to Present
Serve individual portions in elegant clear glass jars or mini trifle bowls, layering some crushed biscuit base, cheesecake, and cherries for a fun twist. You could also adorn the top with edible flowers or a drizzle of white chocolate for a sophisticated finish that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Your leftover Spiked Cherry Cheesecake Recipe can be tightly covered and stored in the refrigerator for up to 3 days. Make sure to keep it well wrapped to prevent the cheesecake from absorbing any fridge odors and to maintain that creamy texture and fresh cherry topping.
Freezing
If you want to make the cheesecake ahead of a special occasion, it freezes beautifully. Wrap the whole cake or individual slices securely in plastic wrap and then in foil or an airtight container. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge for best results.
Reheating
Creamy cheesecakes are best served chilled, so reheating is not recommended. Simply remove the thawed cheesecake from the fridge about 10 minutes before serving to let it come to room temperature slightly, ensuring the flavors and textures shine through perfectly.
FAQs
Can I use fresh cherries instead of jarred ones?
Absolutely! Fresh cherries can be poached lightly in a syrup with your choice of spirit to mimic the soaked flavor, but using jarred cherries with kirsch adds convenience and that authentic spiked taste that really defines this cheesecake.
What if I don’t have a loose-bottomed cake tin?
You can line a regular springform or even a deep cake tin with parchment paper for easy removal. Just be gentle when unmolding to keep the edges intact and beautiful.
Can this cheesecake be made without alcohol?
Definitely! Simply omit the splash of amaretto, rum, or kirsch in the syrup. To keep the rich flavor, try adding a teaspoon of cherry or almond extract instead to simulate the same aromatic notes.
Why is the soured cream important in this recipe?
Soured cream adds a subtle tang that cuts through the richness of the cheese, giving the cheesecake a perfectly balanced flavor and a smoother mouthfeel. Skipping it could result in a heavier, less nuanced dessert.
How do I prevent cracks on my cheesecake surface?
Slow, gentle baking at 160°C and cooling the cheesecake inside the oven with the door slightly open helps avoid cracks by gradually bringing the temperature down. Avoid overmixing the batter to reduce air bubbles that can cause cracks while baking.
Final Thoughts
I cannot recommend this Spiked Cherry Cheesecake Recipe enough if you want to create a dessert that feels as indulgent as it tastes. It’s perfect for celebrations or whenever you want to treat yourself and loved ones to something truly special. Once you try it, the creamy filling, chocolate base, and vibrant spiked cherries will keep you coming back for more!
Print
Spiked Cherry Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Western/European
Description
This decadent Spiked Cherry Cheesecake combines a rich, chocolate-infused biscuit base with a smooth and creamy cream cheese filling, studded with boozy black cherries soaked in amaretto, rum, or kirsch syrup. Perfect for dessert lovers seeking a boozy twist on a classic treat, this recipe yields 12 generously sized slices and features a luscious balance of chocolate, fruit, and a hint of liqueur.
Ingredients
Base
- 400g dark chocolate digestive biscuits
- 3 tablespoons cocoa powder
- 160g unsalted butter, melted
Filling
- 560g full-fat cream cheese (Philadelphia)
- 100g mascarpone
- 200g caster sugar
- 90ml soured cream
- 3 large free-range eggs
- 1 teaspoon vanilla bean paste
- 50g plain flour
Topping
- 390g jar Opies black cherries with kirsch (from Tesco and Waitrose)
- 2 tablespoons caster sugar
- Splash of amaretto, rum, or kirsch
Instructions
- Prepare the base: Place the dark chocolate digestive biscuits and cocoa powder into a food processor and pulse until finely ground. Mix the crumbs with the melted butter until combined, then press the mixture evenly into the base of a greased 20cm loose-bottomed cake tin. Chill in the refrigerator for 30 minutes to set.
- Preheat the oven: Set your oven to 160°C (140°C fan/gas mark 3) to prepare for baking the cheesecake.
- Make the filling: In a large bowl, whip together the full-fat cream cheese, mascarpone, caster sugar, soured cream, eggs, and vanilla bean paste until the mixture is smooth and creamy. Sift the plain flour over the mixture and gently fold it in until fully incorporated.
- Bake the cheesecake: Pour the creamy filling evenly over the chilled biscuit base, smoothing the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until the filling is set and lightly golden on top. Once done, leave the cheesecake to cool completely inside the oven with the door slightly ajar to prevent cracking.
- Prepare the cherry topping: Drain the cherries from the jar, reserving the kirsch-infused liquid. Pour this liquid into a small saucepan, add the caster sugar, and gently heat until the mixture becomes syrupy. Remove from heat and allow to cool, then stir in a splash of your preferred liqueur—amaretto, rum, or kirsch.
- Assemble and serve: Once the cheesecake is completely cooled, arrange the cherries evenly on top. Drizzle the liqueur-infused syrup over the cherries and cheesecake before serving. This adds a boozy, fruity glaze that complements the rich cheesecake perfectly.
Notes
- Ensure the cheesecake cools gradually in the oven to avoid cracks.
- You can substitute the jarred cherries with fresh black cherries macerated in kirsch if preferred.
- This cheesecake is best served chilled, but allow it to sit at room temperature for 10-15 minutes before serving for optimal flavor and texture.
- Use a loose-bottomed cake tin to easily remove the cheesecake without damaging its sides.
- For a gluten-free variation, substitute the digestive biscuits with gluten-free chocolate biscuits.
