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
Scale
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.
