Dark Chocolate Cherry Cheesecake – Rich, Lush & Decadent.

Merry Christmas! It is Thursday, December 25, 2025.¹ As the sun has set over the Atlantic here in Agadir, the evening air is cooling, and the holiday festivities are reaching their peak. There is no better way to conclude Christmas Day than with a dessert that embodies the word “indulgence.”

The Dark Chocolate Cherry Cheesecake is a sophisticated, high-contrast masterpiece. It pairs the intense, slightly bitter depth of 70% dark chocolate with the bright, jammy tartness of black cherries. Unlike a standard cheesecake, this version is remarkably dense and “truffle-like” in texture. It is a dessert designed for lingering over coffee as the holiday celebrations wind down.

The Anatomy of Decadence

A great chocolate cheesecake is about managing moisture and cocoa fat to ensure a velvety mouthfeel.

Element	Ingredient	Sensory Role
The Crust	Chocolate Wafers & Sea Salt	A dark, crunchy, and slightly salty foundation.
The Body	70% Dark Chocolate & Cream Cheese	Rich, earthy, and ultra-creamy.
The “Lush” Factor	Sour Cream	Adds a necessary tang to cut through the heavy cocoa.
The Crown	Roasted Cherry Compote	A bright, acidic “pop” to wake up the palate.

Ingredients

The Dark Crust

1.5 cups Chocolate Wafer Crumbs: (Or crushed Oreo cookies with the cream removed).
4 tbsp Unsalted Butter: Melted.
1/2 tsp Sea Salt: To intensify the chocolate flavor.

The Velvet Filling

24 oz (3 blocks) Cream Cheese: Softened to room temperature.
1 cup Granulated Sugar.²
3 Large Eggs: Room temperature.³
1/2 cup Cocoa Powder: Sifted to remove lumps.
8 oz Dark Chocolate (at least 60% cocoa): Melted and slightly cooled.
1 cup Full-Fat Sour Cream.
1 tsp Vanilla Extract.

The Cherry Compote

2 cups Frozen or Fresh Pitted Black Cherries.
2 tbsp Sugar.
1 tbsp Lemon Juice.
1 tsp Cornstarch: (To thicken the juices).

Instructions: The Truffle-Style Bake

The secret to a “lush” cheesecake is avoiding cracks and maintaining a low internal temperature.

1. The Foundation

Preheat your oven to 325°F (160°C).⁴

Mix the wafer crumbs, melted butter, and salt. Press firmly into a 9-inch springform pan.
Bake for 8 minutes, then set aside to cool completely.

2. The Chocolate Base

Melt your dark chocolate in a double boiler or the microwave in 30-second bursts. Let it sit for a few minutes; if it’s too hot when added to the cream cheese, it will create lumps.

3. The Filling Mix

In a large bowl, beat the cream cheese and sugar until silky.
Add the eggs one at a time, beating at low speed. (High speed incorporates air bubbles, which cause the cake to rise and then collapse/crack).
Stir in the melted chocolate, cocoa powder, sour cream, and vanilla. Mix just until combined.

4. The Water Bath (The “Pro” Secret)

Wrap the outside of your springform pan in two layers of heavy-duty aluminum foil to prevent leaks.

Place the pan in a larger roasting dish and fill the roasting dish with 1 inch of boiling water.
Bake for 55–65 minutes. * The cake is done when the edges are set but the center still has a slight “jiggle” like gelatin.

5. The Slow Cool

Turn off the oven and prop the door open slightly with a wooden spoon. Let the cake sit inside for 1 hour. Then, refrigerate for at least 6 hours (overnight is preferred). This slow temperature change is what creates that perfect, unblemished surface.

6. The Cherry Topping

In a small saucepan, simmer the cherries, sugar, and lemon juice for 10 minutes. Stir in the cornstarch slurry (cornstarch + 1 tsp water) and simmer for 1 more minute until thick and glossy. Let it cool completely before spooning over the chilled cheesecake.

Flavor & Texture Notes

The first bite is an explosion of high-quality cocoa. Because of the dark chocolate and sour cream, the filling isn’t overly sweet; it has a sophisticated, bittersweet profile.

The texture is luxuriously heavy, sticking to the fork like a ganache. The cherry compote provides the perfect acidic “lift,” cutting through the richness of the fats and leaving your palate refreshed for the next bite.

Tips for Success

Room Temperature is Non-Negotiable: Ensure your cream cheese and eggs are truly room temperature. Cold ingredients will cause the melted dark chocolate to seize, resulting in “grainy” cheesecake rather than smooth velvet.

Don’t Overbeat: Once the eggs are in, treat the batter gently. We are making a dense, lush cheesecake, not a souffle.
The Knife Trick: For clean, restaurant-style slices, dip a long thin knife in hot water and wipe it clean between every single cut.⁵

FAQ

Can I use milk chocolate?

You can, but it will significantly change the texture. Milk chocolate has more sugar and dairy solids, which will make the cheesecake much softer and potentially too sweet.6

How do I store this?

Keep it in the fridge for up to 5 days. If you have leftovers, this cheesecake freezes beautifully. Freeze individual slices on a tray, then wrap them in foil for a “truffle treat” any time.

What if I can’t find black cherries?

Raspberries or blackberries are excellent substitutes. The goal is to provide a tart, red fruit contrast to the dark chocolate.

A Perfect Christmas Conclusion

As Christmas Day 2025 comes to a close in Agadir, let this Dark Chocolate Cherry Cheesecake be the final, decadent note of your holiday. It’s a bold, elegant way to celebrate the season of giving.

Would you like me to find a recipe for a “Kirsch-Infused Whipped Cream” to serve alongside this cake for an extra sophisticated, Black Forest-style twist?