If you have a soft spot for rich, indulgent desserts with a spirited twist, this Spiked Cherry Cheesecake Recipe is going to become your new best friend. It’s a luscious blend of creamy cheese filling, bittersweet chocolate base, and juicy black cherries soaked in a boozy syrup that elevates every bite. Whether you want to impress guests or simply treat yourself to something extraordinary, this cheesecake wraps comforting textures with a playful dash of grown-up flavor, making it an absolute showstopper on any dessert table.
Ingredients You’ll Need
The beauty of this Spiked Cherry Cheesecake Recipe lies in its straightforward ingredients, each carefully chosen to balance taste, texture, and that signature fruity kick. You don’t need anything fancy, just quality basics that come together to create a dessert as stunning as it is delicious.
- 400g dark chocolate digestive biscuits: These provide a rich, crunchy base that contrasts perfectly with the creamy filling.
- 3 tablespoons cocoa powder: Adds an intense chocolate depth to the crust, enhancing the biscuit’s flavor.
- 160g unsalted butter, melted: Binds the biscuit base together and lends a silky mouthfeel.
- 560g full-fat cream cheese (Philadelphia): The star of the filling, offering smoothness and tang.
- 100g mascarpone: Adds extra creaminess and richness for that velvety texture.
- 200g caster sugar: Sweetens the filling delicately without overpowering the other flavors.
- 90ml soured cream: Introduces a slight tang and helps create a luscious consistency.
- 3 large free-range eggs: Essential for structure and binding the cheesecake filling.
- 1 teaspoon vanilla bean paste: Boosts warmth and aromatic sweetness in the filling.
- 50g plain flour: Helps stabilize the cheesecake without compromising its creaminess.
- 390g jar Opies black cherries with kirsch (from Tesco and Waitrose): The boozy cherries add a burst of fruity flavor and character.
- 2 tablespoons caster sugar: Used to sweeten the cherry syrup for that glossy, irresistible topping.
- Splash of amaretto, rum, or kirsch: Your choice of spirit amps up the flavor and adds a delightful zing.
How to Make Spiked Cherry Cheesecake Recipe
Step 1: Make the Chocolate Biscuit Base
Start by blitzing your dark chocolate digestive biscuits and cocoa powder in a food processor until you have a fine crumb. This is the foundation of your cheesecake, so getting a nice, even grind ensures the base binds well. Mix these crumbs with the melted butter, then press the mixture firmly into a greased 20cm loose-bottomed cake tin. Pop it in the fridge for 30 minutes to set while you prep the filling—this chilling step is crucial for a firm base.
Step 2: Preheat the Oven
While your base chills, preheat your oven to 160°C (or 140°C with a fan setting, gas mark 3). This gentle baking temperature will allow the filling to cook evenly, preventing cracks and maintaining that creamy texture you want from a perfect cheesecake.
Step 3: Prepare the Cream Cheese Filling
In a large mixing bowl, combine the full-fat cream cheese, mascarpone, caster sugar, and soured cream. Whip them together until perfectly smooth and silky—no lumps here! Next, crack in your eggs one at a time, mixing well after each addition, then stir in the vanilla bean paste to boost aromatic flavor. Finally, sift over the plain flour and gently fold it in, just until combined. This careful folding helps maintain the filling’s airy texture.
Step 4: Bake the Cheesecake
Pour the luscious filling over your chilled biscuit base, smoothing out the surface with a spatula for an even top. Place the tin into the oven and bake the cheesecake for about 50 to 60 minutes. You’re aiming for a set but slightly wobbly center with a light golden offset around the edges. After baking, leave it to cool completely in the oven—this slow cooling prevents cracking and keeps the cheesecake perfectly creamy and moist.
Step 5: Prepare the Cherry Topping
Once the cheesecake is cooling, drain the jar of Opies black cherries, but don’t toss out the juice. Pour the reserved cherry liquid into a saucepan with 2 tablespoons of caster sugar and gently heat until it becomes syrupy. Allow this syrup to cool before stirring in your splash of amaretto, rum, or kirsch—whichever you prefer to spike your cherry topping with delightful warmth and complexity.
Step 6: Assemble and Serve
When your cheesecake is fully cooled and set, scatter those boozy black cherries over the top. Drizzle generously with the cooled cherry syrup to create a glossy, irresistible finish. This final touch brings a fresh, fruity, and spirited lift that perfectly complements the richness beneath.
How to Serve Spiked Cherry Cheesecake Recipe
Garnishes
To make your cheesecake even more eye-catching, consider sprinkling some finely chopped toasted almonds or chocolate shavings on top. A few fresh mint leaves can add a splash of color and a refreshing note that balances the sweetness and boozy cherries beautifully.
Side Dishes
This cheesecake pairs wonderfully with a cup of strong black coffee or a glass of dessert wine like Moscato or Port. For a lighter pairing, fresh seasonal berries or a dollop of softly whipped cream can add contrast without weighing down the dessert.
Creative Ways to Present
If you’re hosting a party, slice the cheesecake into neat wedges and serve on individual plates with a drizzle of extra cherry syrup. For a more rustic vibe, serve directly from the springform pan with a side of extra cherries in syrup. You could even create mini versions of this cheesecake in jars for a charming, portable treat.
Make Ahead and Storage
Storing Leftovers
Leftover Spiked Cherry Cheesecake can be safely wrapped and stored in the fridge for up to 3 days. Make sure it’s covered tightly with cling film or kept in an airtight container to preserve freshness and prevent the dessert from absorbing other fridge odors.
Freezing
This cheesecake freezes well if you want to prepare in advance. Wrap it securely in plastic wrap and then in foil, or place in a freezer-safe airtight container. It keeps for up to one month frozen. Thaw overnight in the fridge before serving for best results.
Reheating
Cheesecake is best enjoyed cold or at room temperature, so reheating is generally not recommended. If you prefer it slightly warmed, let it sit at room temperature for 30 minutes before serving to soften the texture. Avoid microwaving, as this can cause the filling to become grainy.
FAQs
Can I use fresh cherries instead of jarred cherries in the Spiked Cherry Cheesecake Recipe?
Absolutely! Fresh cherries can be used if they’re in season. Just pit and simmer them with sugar and your choice of spirit to create a similar syrupy topping. The fresh flavor will add a lovely brightness to the cheesecake.
What’s the best substitute for mascarpone if I can’t find it?
You can substitute mascarpone with an equal amount of full-fat cream cheese softened with a little heavy cream or sour cream to mimic mascarpone’s richness and smooth texture.
Can I make this cheesecake gluten-free?
Yes, by swapping the digestive biscuits for gluten-free chocolate biscuits and using gluten-free flour, you can enjoy a gluten-free version without sacrificing flavor or texture.
Is the alcohol necessary in the Spiked Cherry Cheesecake Recipe?
The splash of amaretto, rum, or kirsch adds a wonderful depth and warmth, but you can omit it for a non-alcoholic version. Simply substitute with cherry juice or a little cherry syrup instead.
How do I prevent cracks on my cheesecake?
Cool the cheesecake slowly by leaving it in the turned-off oven after baking, avoid over-mixing the batter, and ensure not to over-bake it. These steps help maintain a smooth, crack-free surface.
Final Thoughts
If you’re looking for a show-stopping dessert that combines decadence, playful fruitiness, and an unbeatable creamy texture, you can’t go wrong with this Spiked Cherry Cheesecake Recipe. It’s a celebration of flavors that feels special yet easy to make, perfect for any occasion that deserves a little indulgence. Give it a go—you’ll be so glad you did.
Print
Spiked Cherry Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 25 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
This Spiked Cherry Cheesecake is a decadent dessert featuring a rich chocolate biscuit base, creamy cream cheese and mascarpone filling, and topped with boozy black cherries in a luscious syrup. Perfect for special occasions, it combines the classic smooth texture of cheesecake with a delightful kick from amaretto, rum, or kirsch in the cherry topping.
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: Whizz the dark chocolate digestive biscuits and cocoa powder in a food processor until finely ground. Mix in the melted butter and press the mixture evenly into a greased 20cm loose-bottomed cake tin. Chill the base 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 cream cheese, mascarpone, caster sugar, soured cream, eggs, and vanilla bean paste until the mixture is smooth and creamy. Sift in the plain flour and gently fold it in until just combined to maintain a light texture.
- Bake the cheesecake: Pour the prepared filling over the chilled biscuit base and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until the cheesecake has set and the top turns lightly golden. Leave the cheesecake to cool completely inside the oven to prevent cracking.
- Prepare the cherry topping: Drain the cherries from the jar, reserving the kirsch-infused syrup. In a saucepan, gently heat the reserved liquid together with caster sugar until it becomes syrupy. Remove from heat and allow it to cool before stirring in a splash of your preferred amaretto, rum, or kirsch.
- Assemble and serve: Once the cheesecake has cooled, arrange the cherries evenly over the top and drizzle with the cooled boozy syrup right before serving for an indulgent finish.
Notes
- For the best flavor, use full-fat cream cheese and mascarpone to achieve a rich, creamy texture.
- Chilling the biscuit base before adding the filling helps create a firm crust that holds the cheesecake well.
- Be careful not to overbake; the cheesecake should be just set with a slight wobble in the center when done.
- Use a loose-bottomed cake tin for easy removal of the cheesecake without damaging the edges.
- The boozy syrup adds extra depth but can be omitted or replaced with cherry juice for a non-alcoholic version.
- Allow the cheesecake to chill further in the fridge after cooling to enhance sliceability and flavor melding.
