Philadelphia Cherry Cheesecake Recipe

I’ve always found a great cheesecake to be the ultimate showstopper dessert for any occasion. The combination of tangy cherry topping, velvety cream cheese filling, and rich dark chocolate makes this a guaranteed crowd-pleaser for any gathering.

This specific philadelphia cherry cheesecake recipe with a dark chocolate ripple elevates the experience for special events and family-friendly dinners. We’ll guide you through a simple process to achieve a perfectly smooth, rich texture and a beautiful chocolate swirl, all without the worry of cracks. This is the ultimate make-ahead dessert; let’s master the techniques for perfect results.

Ingredients List

Here’s what you’ll need to create this decadent dessert. Use full-fat, room-temperature ingredients for the creamiest results.

• For the Crust:
• 150 g (5.3 oz) graham crackers, finely crushed. Use a food processor for best results.
• 50 g (1/4 cup) granulated sugar. Adds a subtle sweetness to the base.
• 85 g (6 tbsp) unsalted butter, melted. Binds the sugar and crumbs into a firm base for the cheesecake.
• For the Filling:
• 680 g (24 oz) cream cheese, softened to room temperature. Full-fat cream cheese is essential for the structure and richness of this philadelphia cherry cheesecake recipe.
• 200 g (1 cup) granulated sugar. Sweetens the filling.
• 2 large eggs and 1 large egg yolk, brought to room temperature. Room temperature eggs prevent curdling and ensure smooth mixing.
• 10 ml (2 tsp) alcohol-free vanilla extract. Adds depth of flavor.
• 120 g (1/2 cup) sour cream. Adds tanginess and a creamy texture; Greek yogurt can be used as a substitute if that’s what you have in the fridge.
• For the Dark Chocolate Ripple:
• 100 g (3.5 oz) dark chocolate (chopped). Use high-quality dark chocolate (around 60-70% cacao) for the best flavor.
• 30 ml (2 tbsp) heavy cream. Helps create a smooth, pourable chocolate mixture.
• For the Topping and Garnish:
• 425 g (15 oz) canned cherry pie filling. Select a quality canned filling for consistency and ease.
• 10 g (0.35 oz) dark chocolate, shaved. For visual appeal and a hint of the ripple’s flavor on top.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Step-by-Step Instructions

1. Prepare the Pan and Oven: Preheat oven to 175°C (350°F). Lightly grease a 23 cm (9-inch) springform pan. Wrap the outside of the pan securely with heavy-duty aluminum foil. This step is crucial for preventing water from entering the crust during the water bath, ensuring a dry crust.
2. Make the 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.
3. Mix the 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 to ensure even mixing and prevent lumps.
4. Add Eggs and Finish Batter: Add the eggs and egg yolk one at a time, beating just until combined after each addition. Do not overmix at this stage, as incorporating too much air can cause the cheesecake to crack during baking. If you accidentally overbeat, gently tap the pan on the counter before baking to release some of the bubbles. Stir in the alcohol-free vanilla extract and sour cream until just incorporated.
5. Create the Chocolate Ripple: For the 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 (1/2 cup) of the plain cheesecake batter and stir it into the melted chocolate mixture to lighten it.
6. Layer and Swirl: Pour about two-thirds of the plain cheesecake batter over the cooled crust in the springform pan. 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, taking care not to disturb the crust below. I find using a thin skewer gives me more control than a knife, creating elegant, deep swirls for this specific philadelphia cherry cheesecake recipe.
7. 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 when gently shaken.
8. Cool Gradually: Turn off the oven, leave the oven door ajar, and let the cheesecake cool in the water bath for 1 hour. This gradual cooling process prevents drastic temperature changes and helps prevent cracking. After 1 hour, carefully remove the cheesecake from the water bath, remove the foil, and let it cool completely on a wire rack before refrigerating.
9. Chill and Serve: Cover the cooled philadelphia cherry cheesecake recipe 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. Sprinkle the dark chocolate shavings over the cherry topping for a beautiful finish.

Achieving a Creamy, Crack-Free Cheesecake

Why the Water Bath Matters

The hot water bath creates a moist environment in the oven, ensuring the cheesecake cooks gently and evenly. This prevents the edges from overbaking before the center is set, resulting in a perfectly creamy texture and reducing the chance of cracks. The water bath technique ensures this particular philadelphia cherry cheesecake recipe results in a smooth, creamy texture.

Patience in Cooling

The slow cooling process in the turned-off oven is as critical as the baking time itself. Rapid temperature changes cause the cheesecake to contract quickly, leading to cracks in the surface. Let it cool slowly.

Do Not Overmix the Batter

When adding eggs, mix only until they disappear into the batter. Overbeating incorporates excess air, which expands during baking and then collapses during cooling, causing surface cracks.

Tips for the Dark Chocolate Ripple Swirl

Layering Technique

To create defined layers, pour the initial plain batter, add the chocolate mixture in dollops, then gently add the remaining plain batter on top. This layering ensures the ripple has depth and isn’t just a surface swirl.

Swirling Motion

Use a light hand when swirling; a figure-eight or zigzag motion works well. The goal is a gentle marbling, not fully mixing the chocolate into the vanilla batter.

Chocolate Quality

Using high-quality dark chocolate (around 60-70% cacao) will yield a richer flavor and smoother texture for the ripple compared to standard baking chocolate.

Make-Ahead and Storage Tips

Refrigerate

The cheesecake can be made up to 2-3 days in advance and stored in the refrigerator, covered. Keep the cherry topping separate until just before serving to prevent the crust from becoming soggy. This makes our specific cheesecake recipe excellent for party planning.

Freezing Instructions

To freeze, ensure the cheesecake is fully cooled and set, then wrap it tightly in plastic wrap and then aluminum foil. Freeze for up to 1 month; thaw overnight in the refrigerator before adding the topping.

Frequently Asked Questions

Can I skip the water bath?

Yes, but the risk of cracks increases, and the texture may be slightly denser. If skipping, place a pan of water on the rack below the cheesecake to add moisture.

Why did my crust crumble?

The butter-to-crumb ratio might be off, or the crust wasn’t pressed firmly enough. Ensure the butter is thoroughly incorporated and press down firmly with the bottom of a glass.

Can I use different toppings instead of cherry pie filling?

Absolutely. This recipe works beautifully with fresh berries, caramel sauce, or a lemon curd topping. I’ve found that using a mixed berry compote in place of the cherry pie filling is a family-friendly twist for a different flavor profile. This easy philadelphia cherry cheesecake recipe is versatile, adapting well to different seasons.

How long does it take to chill properly?

At least 6 hours, but 12 hours (overnight) yields the best texture and structure. To get the true creamy texture of a classic philadelphia cherry cheesecake, patience here is key. A warm cheesecake will be sloppy and fall apart when sliced.

Can I use low-fat cream cheese?

While possible, low-fat options often contain fillers and stabilizers that alter the texture. For this specific recipe, full-fat cream cheese ensures the rich, creamy result intended.

Conclusion

This philadelphia cherry cheesecake recipe with its decadent dark chocolate ripple is truly a showstopper for any occasion. Pin this delicious dessert recipe for your next family dinner or celebration; it’s worth the small effort for a dessert everyone will rave about.

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