FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
1 Enter your email below.
2 Confirm from the email we send (double opt-in).
3 Download your PDF instantly.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
Get the printable PDF for this recipe.
philadelphia cherry cheesecake recipe
- Total Time: 445 minutes
- Yield: 12 servings 1x
- Diet: General
Description
This recipe details how to make a velvety smooth cheesecake with a dark chocolate ripple and a tangy cherry topping, ideal as a showstopper dessert for special events.
Ingredients
Scale
- 150 g graham crackers, finely crushed
- 50 g granulated sugar, for crust
- 85 g unsalted butter, melted
- 680 g cream cheese, softened to room temperature
- 200 g granulated sugar, for filling
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 10 ml alcohol-free vanilla extract
- 120 g sour cream
- 100 g dark chocolate, chopped
- 30 ml heavy cream
- 425 g canned cherry pie filling
- 10 g dark chocolate, shaved, for garnish
Instructions
- Prepare Pan and Oven: Preheat oven to 175°C (350°F). Lightly grease a 23 cm (9-inch) springform pan. Securely wrap the outside of the pan with heavy-duty aluminum foil for the water bath.
- Make Crust: In a medium bowl, combine crushed graham crackers, 50g sugar, and melted butter. Press the mixture evenly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove from oven and let cool slightly while you prepare the filling. Reduce oven temperature to 160°C (325°F) for the main bake.
- Mix Cheesecake Filling Base: In a large bowl, using an electric mixer, beat softened cream cheese and 200g sugar on medium speed until smooth and creamy (about 3-4 minutes). Scrape down the sides of the bowl frequently.
- Add Eggs and Finish Batter: Add the eggs and egg yolk one at a time, beating just until combined after each addition. Stir in the vanilla extract and sour cream until just incorporated. Do not overmix.
- Create Chocolate Ripple: Melt the 100g chopped dark chocolate in a heatproof bowl set over simmering water (bain-marie) or in short microwave bursts, stirring until smooth. Stir in the 30ml heavy cream until well combined. Take 120ml (0.5 cup) of the plain cheesecake batter and stir it into the melted chocolate mixture to lighten it.
- Layer and Swirl: Pour about two-thirds of the plain cheesecake batter over the cooled crust. Dollop spoonfuls of the chocolate cheesecake mixture over the plain batter. Using a knife or skewer, gently swirl the chocolate through the plain batter to create a marbled effect.
- Bake in a Water Bath: Carefully place the springform pan in a large roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. Bake for 60-75 minutes, or until the edges are set and the center jiggles only slightly.
- Cool Gradually: Turn off the oven, leave the oven door ajar, and let the cheesecake cool in the water bath for 1 hour. Remove from water bath, remove foil, and let cool completely on a wire rack before refrigerating.
- Chill and Serve: Cover the cooled cheesecake and refrigerate for at least 6 hours, or preferably overnight, to allow it to fully set. Before serving, spoon the cherry pie filling evenly over the top of the chilled cheesecake and sprinkle with dark chocolate shavings.
Notes
Use full-fat, room-temperature ingredients for best results. To prevent cracking, do not overmix the batter and cool the cheesecake gradually in the oven after baking. Ensure the springform pan is wrapped tightly in foil to prevent water from entering the crust during the water bath.
- Prep Time: 40 minutes
- Cook Time: 85 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (130 g)
- Calories: 525 calories
- Sugar: 33 g
- Sodium: 208 mg
- Fat: 33 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 108 mg