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Dark Chocolate and Cherry Cheesecake

Ingredients

Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup Filippo Berio Extra Light Olive Oil
  • 1/4 cup packed brown sugar

Filling:

  • 3/4 cup chopped bittersweet chocolate
  • 1 tablespoon Filippo Berio Classic Balsamic Glaze
  • 3 packages cream cheese, softened 8 ounces each
  • 1 cup granulated sugar
  • 3 eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla

Cherry Topping:

  • 3 cups frozen cherries
  • 3/4 cup packed brown sugar
  • 1 tablespoon Filippo Berio Olive Oil
  • 1/2 cup water plus 2 tablespoons, divided
  • 2 tablespoons cornstarch
  • 2 tablespoons Filippo Berio Classic Balsamic Glaze

Instructions

  • To make Crust: Heat oven to 350° F.
  • Mix graham wafer crumbs, oil and sugar; press into bottom of 9-inch springform pan. Bake 8 minutes; let cool. Reduce oven temperature to 325° F.
  • To make Filling: In heatproof bowl set over saucepan of hot (not boiling) water, melt chocolate, stirring until smooth. Remove from heat and stir in balsamic glaze. Let cool slightly.
  • Using electric mixer, beat together cream cheese, sugar and melted chocolate mixture until light and fluffy. Beat in eggs, one at a time. Beat in sour cream and vanilla; pour over crust.
  • Wrap outside of springform pan in heavy-duty foil. Set inside roasting pan and pour in boiling water until halfway up sides of springform pan. Bake 90-100 minutes, or until sides are set and center is still slightly jiggly; cool 5 minutes. Run knife between cheesecake and pan; cool completely. Refrigerate 24 hours.
  • To make Cherry Topping: In small saucepan over medium heat, bring cherries, sugar, olive oil and 1/2 cup water to boil. Reduce heat and simmer 5-6 minutes, or until sugar dissolves.
  • Whisk cornstarch with remaining water; whisk into mixture. Cook about 3 minutes, or until thickened.
  • Transfer to bowl; cover and refrigerate at least 2 hours or up to one day. Spoon over cheesecake; drizzle with balsamic glaze.
Course: Dessert
Keyword: christmas, holiday